Salad nachos
Delicious Salad Nachos recipe for a flavorful twist on a classic dish. Perfect combination of fresh veggies and zesty toppings for a unique culinary experience.
Ingredients:
- Salad Nachos
- 1 bag (370g) tortilla chips
- 1 cup black beans
- 1 cup refried beans (vegetarian if serving this to vegetarians)
- 450g cheese, shredded (I used half pepper jack and half cheddar)
- 1/2 cup white onion, diced
- 4 to 5 cups finely shredded romaine lettuce
- 3/4 cup thinly sliced grape tomatoes (or halved cherry tomatoes)
- 1/4 cup sliced or chopped green olives
- 1 to 2 avocados, diced
- Hot sauce (optional)
- CIlantro-Sour Cream Dressing
- 1 small garlic clove, minced
- 1/3 cup chopped cilantro (small stems are okay)
- 2 tablespoons mayonnaise
- 1/3 cup buttermilk
- 1/3 cup sour cream
- 1 teaspoon fresh lemon juice
- Fine-grain sea salt
Instructions:
- Mix together minced garlic, fresh cilantro, mayonnaise, buttermilk, sour cream, and freshly squeezed lemon juice in a mini chopper. Season with a bit of salt and blend until creamy. Adjust seasoning with more salt if needed. (Alternatively, an immersion blender can be used for this step!)
- Cover a half sheet pan (18 x 13 inches) with aluminum foil and preheat your broiler (or set oven to 500° F).
- Follow thirschfeld's tip and carefully open your bag of chips at the bottom over the prepared tray to hide any small broken pieces at the bottom. Arrange the chips in a single layer.
- Sprinkle half of the shredded cheese over the chips, followed by black beans, small dollops of refried beans, and the diced onions. Finish with the remaining cheese on top.
- Broil the loaded chips until the cheese is fully melted, for about 4 to 5 minutes. (If baking instead, this step may require a few extra minutes.)
- While the chips are broiling, combine chopped lettuce, diced tomatoes, sliced olives, and diced avocado in a mixing bowl. Toss with approximately two-thirds of the prepared dressing, then add more dressing to taste and toss again.
- Once the chips are done, take them out of the oven and evenly spread the dressed salad over the chips. Serve with a side of hot sauce. And make sure to have plenty of napkins on hand.
Summary:
- Calories: 5544 kcal
- Fat: 329 g
- Protein: 198 g
- Carbs: 472 g
- Potassium: 7489 mg
- Magnesium: 1012 mg