Low FODMAP Chopped Nacho Salad with Creamy Avocado Dressing
Serves 4
Indulge in a tantalizing fusion of flavors with our Chopped Nacho Salad! Crisp, fresh, vibrant salad with corn chips, delivering a satisfying crunch in every bite. Drizzled with a creamy low FODMAP avocado dressing. It’s a fiesta for your taste buds, bringing together the best of Tex-Mex flavors in a wholesome and satisfying nacho salad.
Author: Bianca Berton-Scarlet, Monash FODMAP trained Dietitian
Prep time: 15 minutes
Ingredients
Nacho Salad
- 1/2 Ice burg lettuce, chopped
- 12x Cherry tomatoes, halved
- 1 cup black beans, rinsed
- 1x Green capsicum, diced
- 2 spring onions, green tips only, finely chopped
- 1 cup corn kernels
- 2 large handfuls Corn chips,
- 1 cups grated edam cheese (optional)
Creamy Avocado Dressing
- ½ Avocado
- 3 Tbsp fresh chives
- ½ cup fresh coriander
- 1/4 Jalapeno chilli (less depending on spice tolerance)
- Juice from 1x lime
- 2 Tbsp olive oil
- 2 tsp The Friendly Food Co. Na’Cho Problem Spice Mix
- Salt and pepper to taste
- Add 1/4 – ½ cup of water to get desired consistency
Method
- Prepare all salad ingredients as per ingredinets list and add to a large salad bowl. Roughly break in the corn chips.
- Add all dressing ingredients to a food processor and blend until smooth. Add enough water to get the desired consistency. Drizzle the dressing over the salad and mix to cobine.
- Serve and enjoy your nacho salad!
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