Okay, I am fully aware – the title is a lame play on words, but I kinda couldn’t help myself. Though this pun sort of fits the theme, as nachos are a synonym for having a fun, great time. I know there are lots of nacho “salad” recipes out there, so what makes this one different? Well, for starters, while most of those are extremely tasty, I wouldn’t qualify them as ‘salads’, as the salad part is very subdued. So this recipe places the emphasis on the salad part and thus on healthy eating. Healthy, but without compromising on the tasty aspect. I strongly believe that life is too short for boring food and so every meal should be as tasty as possible. This nacho salad achieves this perfectly in my eyes. Hope you guys enjoy it!
- 2 handfuls of nachos
- 1/4 lbs (115 grams) of ground beef with taco spices
- A bit of butter for the pan
- 2 handfuls of lettuce
- 1 tomato, diced
- 1/4 cucumber, sliced
- 1/4 ripe avocado, diced
- 2 tablespoons of sweet corn
- 2 tablespoons of kidney beans
- 2 tablespoons of grated cheddar
- 3 tablespoons of sour cream
- 1 tablespoon of olive oil
- 1 tablespoon of balsamic vinegar
- 1/4 teaspoon of freshly squeezed lime juice
- A pinch of chili
- Pepper and salt to taste
Place the nachos on a cutting board and crush them with a rolling pin. The reason why i opt to crush the nachos rather than adding them whole has to do with the salad aspect. By having smaller nacho bits, you will actually be able to eat them in your salad using normal silverware, as this recipe maximizes the salad aspect, as mentioned above.
Bring a pan to medium heat, add the butter and ground beef. When the meat is done, add the taco spices. For the dressing, mix the sour cream, olive oil, vinegar and lime juice with the chili, salt and pepper. Now, all necessary preparation work is done.
Now place the lettuce, tomato, cucumber, avocado, corn and kidney beans in a salad bowl and toss everything. Then add the cheddar, beef and nachos and pour the dressing on top.