Nacho Salad with Tomato Salsa
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the sauce: (salsa)
- 2 large tomato (s)
- 1 small onion (s), red
- 0.5 ½ chilli pepper (s) or chilli sauce
- 1 clove garlic
- 0.5 tablespoon ½ olive oil
- 0.5 tablespoon ½ lemon juice
- coriander, fresh
- salt and pepper
For the salad:
- 1 small Can (s) kidney beans
- 1 large tomato (s)
- 280 g tortilla chips, salted, (simple)
- 8 leaves iceberg lettuce
- 1 small avocado (s)
- 2 olives, black
- salt and pepper
- Lemon juice
Print Recipe
Pin Recipe Instructions
- For the tomato salsa:
- Scald the tomatoes in a bowl with boiling water, peel off the skin, halve the pulp, core and chop. Finely chop the onion. Roughly chop the garlic, sprinkle with a little salt and mash with a fork to make puree. Halve the chilli, remove the seeds and finely chop or chop the pod. (Optionally replace with chili sauce or something similar). Mix the prepared ingredients with olive oil and lemon juice. Add 1 tablespoon of chopped coriander leaves as desired, season with salt and pepper. Let the salsa steep for 1 hour.
- For the salad:
- Wash the lettuce leaves and dry them well or spin them. Cut the tomato into 1 cm cubes. Strain and rinse the kidney beans. Mix the diced tomatoes and the beans with the prepared salsa.
- Cut the washed lettuce leaves into 1 cm wide strips. (Layer up, roll up lightly and cut across.) Hollow out the avocado and cut into narrow wedges.
- First the tortilla chips then spread the lettuce strips on plates. Put a bed of the bean and sasa mixture on top and arrange the avocado wedges on top. Drizzle with a few squirts of lemon juice, pepper and salt if you like. Crown with an olive.
- If you are not vegan, you can sprinkle the salad with half a slice (10 g) of Gouda cheese cut into fine strips.
- Light main course in summer or in smaller portions as a starter.
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