I had made the salad earlier to use up some cucumbers and very ripe avocados. It's actually quite tasty on its own, or with some cheese and corn tortillas. (A very similar combination to nachos.) I learned it from a friend a few summers ago when we were in Nicaragua. It was the perfect hot weather lunch and worked well with the vegetables we had around -- we were about an hour away from any store over very rustic roads, so we made do with what we had. All the proportions below can be adjusted to your taste.
1 medium onion
2 small cucumbers, or 1 large cucumber
sea salt to taste
cilantro (optional - I didn't have any so omitted it)
- Peel the cucumber and thinly slice (about 1/4 of an inch).
- Finely chop the onion.
- Combine in a bowl and add the avocado, juice from 2 limes, and salt to taste.
- Combine until the avocado is well mixed with the other ingredients.
1 bag of good quality corn tortilla chips
1 1/2 cup grated cheddar cheese (I actually used Monterey and Parmesan as it was all I had, but I think cheddar would be better. Also, if you are a huge cheese fan, definitely use more.)
1 pint of cherry tomatoes, halved
- Preheat the oven to 300.
- Layer the chips in an 8x11 inch casserole dish and sprinkle the cheese on top.
- Bake for about 5-10 minutes, or until the cheese is melted and the chips look a bit toasted.
- Remove from oven and spoon the salad on top. Cover with the chopped cherry tomatoes.
- Serve immediately.
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