Nachos with Lemony Avocado

kitty approved

I cheated a bit.  I’ll admit it.  I couldn’t venture far from the guacamole category when using up my avocados.  I tried, I really did!  The idea of this blog is to show you how I use up my CSA and farmers market produce, and it would be a lie if I didn’t say that I have a hard time staying away from guacamole.  This recipe involves a super-stripped-down guacamole, though, with only three ingredients – avocado, salt, and lemon.  The avocado is filled with healthy fats that are good for your heart and immune system.  It’s creamy, rich, and delicious.  When you add a generous amount of lemon juice, it serves to awaken your taste buds.

time to wake up

The humble lemon doesn’t get a lot of love.  It’s such a great accompaniment and flavor enhancer.  It’s also loaded with antioxidant and antibiotic properties.  And of course, vitamin C.

So where do the nachos come in, you ask?  Of course this simple lemony avocado dip could just be a dip for plain old chips.  But I thought it would do well to grace a healthy version of a dish that is typically loaded with fat and calories.  Nachos!  And what’s more, these nachos are absolutely loaded.  This is the time to raid your refrigerator.  If you have leftover cooked chicken, beef, or beans, pick one and toss it in.  Any leftover greens, like spinach or arugula, they belong in there too.  Dig out that jar of salsa that only has a little bit left.  Why not?

The combination I’ve suggested below is just that – a suggestion.  It happens to be a delicious combination of flavors, so if you have these things on hand, try it out.  When you’re done, top it with your lemony avocado and enjoy.

Nachos with Lemony Avocado (serves 2)

this is not bar food

INGREDIENTS:

• 2 cups lightly salted tortilla chips
• 1/2 cup cooked chicken, beef, or beans
• 1/4 cup cilantro leaves
• 1/2 cup spinach or arugula leaves
• 1/2 cup shredded part-skim mozzarella
• 1 avocado
• pinch of salt
• 1 tbsp lemon juice
• 1/4 cup salsa

METHOD:

1.  Preheat the broiler.  In a baking sheet, spread out a single layer of the chips (they can overlap slightly).  Top with the meat or beans, the cilantro, the spinach or arugula, and the cheese.  Place under the broiler and cook until the meat is warmed through and the cheese has browned in places, about 6 minutes.

2.  While the nachos cook, remove the pit from the avocado and dice the flesh.  Put into a small bowl, sprinkle with salt and lemon juice, and mash with a fork.  Get it to a chunky consistency.

3.  When the nachos are done, get them out of the oven and top with the salsa, followed by the lemony avocado mixture.  Serve immediately.

Arugula Potato Salad

I'm a rocket man

Now that memorial day has passed, most people would agree that grilling season has officially begun.  We used our outdoor grill for the second time ever yesterday, which was pretty amazing and pathetic at the same time.  I do plan to use it more, I promise.  But the best part about a barbeque in my opinion is always the side dishes.  Especially the salads.  I realize that sounds boring, but hear me out.

My favorite salad component is anything but boring.  It’s arugula, also known by its street name, rocket.  It’s peppery and filled with an intense flavor that you would never expect from its unassuming exterior.  It’s an excellent source of B vitamins, vitamin K, folate, and iron.   It’s great both raw and cooked, but personally I prefer the former.  This can spice up any salad, quite literally.

And when you think of barbeques and salads, what often comes to mind?  Potato salad, of course.

don't mind us, we just came out of the sauna

Who needs a potato salad drenched in mayo?  Not I.  In fact the reason potatoes have an unmerited bad reputation health-wise is because most people serve them drenched in sour cream, butter, or mayo.  Or worse yet, they deep fry them.  Without such Paula Deen-esque abuse, potatoes are actually incredibly good for you.  They’re high in vitamin C and B6, they’re linked with brain and cardiovascular health, and are said to lower blood pressure.  So put them in a French or German style potato salad, where they have a lovely mustardy vinaigrette.

Such loving treatment of potatoes deserves the addition of our buddy arugula.  The result is a tangy, spicy potato salad that will make a great side dish for your next barbeque.  Or you can just eat it as your meal and call it a day.  A happy, happy day.

Arugula Potato Salad (serves 4 as a side)

they all lived together in a teeny tiny house

INGREDIENTS:

• 1.25 lbs. baby or fingerling potatoes
• salt
• 2 tbsp grainy mustard
• 2 tsp honey or maple syrup
• 2 tbsp apple cider vinegar
• 3 tbsp extra virgin olive oil
• 3 tbsp finely chopped flat-leaf parsley
• ground pepper to taste
• 4 cups (loosely packed) arugula, tough stems removed

METHOD:

1.  Cut the potatoes to equal sizes, about 1/2 inch in length – if they are very small, leave them whole.  Place in a heavy pot and fill with cold water up to about 1 inch above the tops of the potatoes.  Salt liberally and bring to a boil over medium-high heat.  Reduce to simmer and cook, uncovered, for about 12 minutes, or until the potatoes are easily pierced with a fork.  Drain.

2.  While the potatoes are cooking, make the dressing in a large salad bowl.  Whisk together the mustard, honey or maple syrup, and cider vinegar.  Slowly stream in the olive oil, whisking constantly.  Finally, stir in salt and pepper to taste, and the parsley.

3.  Once the potatoes are drained, but while they are still hot, add them to the dressing.  Toss together to coat, and cover the bowl with foil.  They will soak up that dressing like nobody’s business.  Let cool slightly, then refrigerate for at least one hour.

4.  When you are ready to serve, add the arugula to the potatoes and toss everything together well.  Serve immediately.