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Healthy nachos salad
Preparation 30 mins
Serves Single serve

Healthy nachos salad

Method

Nachos that’s good for you? Yes, please! We love this fresh and healthy Mexican-inspired salad from blogger Nadia Felsch, author of cookbook Eat Well, Look Good, Feel Great.

Guacamole
Take a fork to smash the avocado before adding coriander, lemon, lime and salt. Mix together until smooth.

Chips
Preheat oven grill. Place chopped wraps on grill in batches, turning within a few minutes to grill both sides.
Remove from heat once crisped and leave to cool.

These will stay crisp in an airtight container for a few days and are great with dips!

Salad
Preheat a griddle or fry pan on high heat. Add a little oil and spread evenly if using a griddle pan – a pastry brush or a bit of baking paper works well for this job.
Slice the haloumi into 3 thinner slices. Season lightly with cracked black pepper on one side.Place this same side into the pan and season the other side with pepper.
Turn the haloumi after a few minutes – it should be browned and/or with grill marks.
Remove from the heat and slice into wedges.

To assemble the salad, place the haloumi with red onion, tomatoes and kidney beans on a plate, adding the guacamole on top and the chips to the side.

You’ll find this recipe and other great salad ideas in Eat Well, Look Good, Feel Great by Nadia Felsch, $12.99, from iBooks.

Ingredients

  • 1/2 cup avocado
  • 1 1/2 tsp fresh coriander, finely chopped
  • Squeeze fresh lemon juice
  • Squeeze lime juice
  • Pinch salt
  • 1-2 mountain bread wraps, cut into small triangles
  • 1/4 block haloumi cheese
  • 1/2 cup cherry tomatoes
  • 1/2 red onion
  • 1/4 cup cooked kidney beans
  • Pinch ground black pepper