Nachos with Midsommar Sea Salad from Nordic Oceanfruit

Nachos with Midsommar Sea Salad from Nordic Oceanfruit

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Difficulty

Easy 👌

Preparation

10 min

Baking

0 min

Resting

10 min

Ingredients

2Servings
300 g
salted tortilla chips
100 g
Midsommar Sea Salad from Nordic Oceanfruit
½
cucumber
½
apple
100 g
fresh horseradish
1 tbsp
vegan mayonnaise
20 g
garden cress (for sprinkling)
20 g
chives (for sprinkling)
salt
pepper
1 tbsp
agave nectar
2 tbsp
white wine vinegar
1 tbsp
olive oil

Utensils

1 rolling pin, 3 paring knifes, chopping board, 2 bowls (small), teaspoon, 1 bowl (large), 1 bowl (large, for serving), 1 grater

Recipes made to your taste

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  • Step 1/5

    • ½ cucumber
    • 1 rolling pin
    • 1 paring knife
    • chopping board

    Lightly smash the cucumber with a rolling pin and cut into small chunks. Smashing the cucumber gives the chunks an uneven surface, which carries the dressing better.

  • Step 2/5

    • salt
    • 1 bowl (small)

    Salt the cucumber pieces heavily and set aside in a bowl for ten minutes.

  • Step 3/5

    • 1 tbsp olive oil
    • 2 tbsp white wine vinegar
    • 1 tbsp agave nectar
    • ½ apple
    • 1 paring knife
    • chopping board
    • 1 bowl (small)
    • teaspoon

    Meanwhile, stir the listed liquid dressing ingredients together and dice the apple.

  • Step 4/5

    • pepper
    • 20 g chives (for sprinkling)
    • 20 g garden cress (for sprinkling)
    • 1 paring knife
    • chopping board
    • 1 bowl (large)

    After the cucumber has rested in salt for ten minutes, squeeze the brine out and pour away. Put the cucumber, apple and dressing in a bowl and let marinate together, seasoning to taste. Separate the garden cress from its roots and/or finely slide the chives.

  • Step 5/5

    • 300 g salted tortilla chips
    • 100 g Midsommar Sea Salad from Nordic Oceanfruit
    • 100 g fresh horseradish
    • 1 tbsp vegan mayonnaise
    • 1 bowl (large, for serving)
    • teaspoon
    • 1 grater

    Time to assemble! Empty the tortillas chips onto a large plate or into a large bowl. Spoon the contents of the Midsommar Sea Salad on top as well as the apple-cucumber mixture. Dollop the vegan mayonnaise on top of that so that it’s evenly distributed and grate the fresh horseradish over. Finally, sprinkle over the cress and/or chives and season to taste with salt and pepper. No need for cutlery - just dig in with your fingers!

  • Enjoy your meal!

    Nachos with Midsommar Sea Salad from Nordic Oceanfruit

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