Nachos with Midsommar Sea Salad from Nordic Oceanfruit

Too few ratings

Difficulty

Easy 👌
10
min.
Preparation
0
min.
Baking
10
min.
Resting

Ingredients

Servings:-2+
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
  • 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!

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