Nachos with OCEANFRUIT Midsommar seaweed salad

Nachos with OCEANFRUIT Midsommar seaweed salad

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"If you're not a horseradish fan, feel free to substitute it with black pepper or omit it entirely. These nachos are a great quick-and-easy snack for getting together with friends if you fancy something a bit different! "

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
10
min.
Resting

Ingredients

Servings2
300 g
salted tortilla chips (approx 1 bag)
100 g
Midsommar seaweed salad from OCEANFRUIT
½
cucumber
½
apple
100 g
fresh horseradish
1 tbsp
vegan mayonnaise
garden cress (optional, for garnish)
chives (optional, for garnish)
salt (for marinating)
1 tbsp
agave nectar
2 tbsp
white wine vinegar
1 tbsp
olive oil

Utensils

1 rolling pin, 3 paring knifes, 1 bowl (large), chopping board, 1 bowl (small), spoon, microplane, 1 bowl (large, for serving)

  • Step 1/6

    • salt (for marinating)
    • ½ cucumber
    • 1 rolling pin
    • 1 paring knife
    • 1 bowl (large)
    • chopping board

    Mash the cucumber with a rolling pin then dice it into small pieces. (Mashing creates an irregular surface that absorbs the dressing better.) Salt heavily and set aside for 10 minutes.

  • Step 2/6

    • 1 tbsp agave nectar
    • 2 tbsp white wine vinegar
    • 1 tbsp olive oil
    • 1 bowl (small)

    Meanwhile, mix the dressing ingredients shown in this step.

  • Step 3/6

    Now, use your hands to squeeze out as much water as possible from the marinating cucumber and pour away the liquid.

  • Step 4/6

    • ½ apple
    • 1 paring knife
    • chopping board
    • spoon

    Dice the apple into pieces that are similar sizes to the cucumber chunks and stir through the cucumber. Add the liquid dressing and season to taste.

  • Step 5/6

    • 100 g fresh horseradish
    • garden cress (optional, for garnish)
    • chives (optional, for garnish)
    • microplane
    • 1 paring knife
    • chopping board

    Use a grater or microplane to finely grate the fresh horseradish and set aside. If using the cress, remove the stems and leaves from their roots. If using chives, finely slice.

  • Step 6/6

    • 1 tbsp vegan mayonnaise
    • 300 g salted tortilla chips (approx 1 bag)
    • 100 g Midsommar seaweed salad from OCEANFRUIT
    • spoon
    • 1 bowl (large, for serving)

    Time to assemble! Empty the bag of tortilla chips onto a plate or into a large bowl. Distribute the Midsommar seaweed salad on top, followed by the apple and cucumber salad. Use a spoon to dollop the vegan mayonnaise on top of that and finish by sprinkling over the horseradish and chives and/or cress. No cutlery necessary - just dig in!

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