Nachos Salad

Ingredients

• 300 g iceberg lettuce
• 1 red bell pepper
• 250 g Cherry Tomatoes
• 240 g kidney beans (drained weight; canned)
• 230 g corn (drained weight; canned)
• 2 red onions
• 50 g cheddar cheese
• 0.5 Avocado
• 1 Organic Lime
• 1 Garlic clove
• 1 handful basil
• Salt
• Pepper
• 50 g nacho chips

Instructions

1. 1.

   Clean, wash, dry, and cut the lettuce into strips. Clean, wash, seed, and dice the bell pepper. Wash and halve the cherry tomatoes.

2. 2.

   Drain and rinse the kidney beans and corn in a sieve; let them drain. Peel, halve, and slice the onion finely. Grate the cheddar cheese.

3. 3.

   For the dressing, halve the avocado, remove the pit, and scoop out the flesh. Rinse the lime under hot water, grate its zest, then squeeze its juice. Peel and roughly chop the garlic. Wash and dry the basil. Combine avocado, lime zest and juice, garlic, basil, and 100 ml water in a tall container; blend with an immersion blender until smooth. Season with salt and pepper.

4. 4.

   Layer the prepared ingredients in a large bowl, drizzle with dressing, sprinkle crushed nacho chips on top, and serve the Nachos Salad immediately.