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.
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)
- 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
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.