Summer Nachos

Victoria Dwek Recipe By
  • Cooking and Prep: 20 m
  • Serves: 4
  • Contains:

I really had trouble taking credit for this addictive dish because the produce is so naturally sweet, I didn’t need to add much (only in the summertime!).

Ingredients (14)

Summer Pico de Gallo

Avocado Cream

For Serving

Start Cooking

Prepare the Nachos

  1. Microwave corn in the husk only for seven to eight minutes. Let cool, open husk, and slice kernels off the cob.

  2. In a bowl, combine tomatoes, corn, red onion, jalapeno, lime, red wine vinegar, salt, and pepper. Mix to combine.

  3. In a blender, combine avocado, mayonnaise, cilantro, lime, and salt. Blend to combine.

  4. To assemble, plate chips. If plating in advance, serve salad in a bowl in the center of the platter. If serving immediately, spoon salad over chips. Drizzle with avocado cream.

Note:

We also added a handful of crumbled feta cheese for a fun dairy version.

Tip:

Make it a complete meal! Serve this alongside chili and use the chips to scoop up the meat, veggies, and avocado for some amazing bites. 

Credits

Photo by Esti Photography

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