Crunchy Old El Paso™ Nachips™ and spicy salsa topped with char grilled lettuce, avocado and tomato makes for a deliciously different summer salad.
Ingredients
1 small red onion, finely sliced
2 tablespoons red wine vinegar
1 teaspoon runny honey
1 large avocado, halved, peeled and stone removed
200g on the vine cherry tomatoes (see Tips)
2 cos lettuce, trimmed and halved lengthways
1 bag (185g) Old El Paso™ Original Tortilla Nachips™
125g Old El Paso™ Thick 'N Chunky Salsa
50g Feta cheese, crumbled
Instructions
Place the onion, vinegar and honey in a shallow bowl and add a pinch of salt. Cover and set aside for 30 minutes to soften and lightly pickle the onion.
Preheat the barbeque to a medium- high heat. Cut the avocado halves in half again and place on the barbecue grill with the vine tomatoes. Cook for 8-10 minutes, turning occasionally, until just charred and softened. Remove and set aside. Cook the lettuce halves on the barbecue for 10 minutes, turning halfway until charred.
Spread the Nachips™ on a large serving platter. Top with small dollops of the salsa. Cut each lettuce half in half again and lay on top of the Nachips™ and salsa.
Roughly chop the avocado and remove the tomatoes from the vines then scatter over the lettuce. Top with the feta cheese. Drain the red onion slices and use to garnish the salad (see Tips). Serve within 30 minutes of assembling.
Expert Tips
Choose cherry tomatoes on the vine that are not too tiny otherwise they may drop through the barbeque grill. Catch any juices from the tomatoes when you remove them from the vine and drizzle over the salad.
For softer pickled red onion slices, leave in the liquid for up to an hour. The pickling liquid can be used as a tangy dressing for the salad, if you like.
Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
