Recipe in collaboration with Esther Samson
Preparation time: 10-15 minutes
Yield: 2-4 servings
A big plate of loaded nachos is always delicious. But how about an alternative that's just as delicious but a little bit healthier?
The secret is to layer your nachos on a salad and use a few corn chips for additional texture. By opting for low-sodium chips, you can further enhance the nutritional properties of this very summery salad.
Don't forget that you can modify this recipe to your liking to use up stuff in your fridge!
INGRÉDIENTS
- Pretty Ugly Tortilla Chips
- 1 romaine lettuce heart, cut into thin strips
- 250 ml (1 cup) cooked corn kernels
- 250 ml (1 cup) canned black beans
- 1 tomato, diced
- 1/2 red onion, finely chopped
- 120 ml (1/2 cup) grated cheddar cheese
- 1 jalapeño pepper, finely chopped
- 1 bunch coriander, finely chopped
- 60 ml (1/4 cup) Maison Orphée Olive Balsamic Vinaigrette
- 1 avocado, sliced
- Juice of half a lime
- 60 ml (1/4 cup) sour cream
PRÉPARATION
-
In a bowl, combine lettuce, corn kernels, black beans, tomatoes, onions, cilantro and jalapeño pepper.
-
Add the vinaigrette and lime juice. Season with salt and pepper and mix well.
-
Garnish the salad with cheese, sour cream, avocado slices and a few coriander leaves. Serve with the tortilla chips.