A perfected hybridization of classic ‘Mexican’ comfort, with seasonal, vibrant, and healthful ingredient pops, this Wild Summer Salad Nacho recipe is just the bite to elevate your summertime munching. Made with a primarily raw compilation of wonderfully hydrating and crunchy romaine, red bell peppers, alfalfa, and lightly roasted sweet yellow corn, the salad is then piled high atop crisped up corn tortillas. Studded with powerhouse gems of protein rich pumpkin and hemp seeds, the corn chips intercede, replacing your fork and fingers as a nourishing and edible vehicles for scooping each rainbow bite. Adorned with ripe and creamy avocado and the biggest squish of fresh citrus, we serve ours either individually, as personal salads, or as one big potluck-party-sized nacho dish for everyone and everyone to dig right into. Though you won’t miss the cheese, Andrew serves his nachos with a sprinkle of English cheddar.
Wild Summer Salad Nachos [serves 4]
inspired by: Jamie Oliver, Jamie’s America, Mad Dog Salad
4 soft yellow corn tortillas, sliced into 6 wedges each
2 tablespoons olive oil, divided
¼ cup raw pumpkin seeds
2 tablespoons raw hemp seeds
2 ears sweet yellow corn
4 cups romaine heart leaves
1 large red bell pepper, diced
½ cup alfalfa sprouts
juice of 1 lemon
2 ripe avocados, peeled, pitted, and halved
¼ cup cilantro, roughly chopped
Preheat oven to 350 degrees F, oven rack in the middle.
On a non-stick baking sheet, spread sliced tortilla wedges out in a single layer. Evenly coat both sides of each tortilla wedge with 1 tablespoon olive oil (I used a silicone brush). Place baking sheet in oven and bake for 6 minutes, then using tongs, flip each wedge over. Add pumpkin and hemp seeds to baking sheet, then continue baking for an addition 8-10 minutes, or until tortilla chips and seeds just begin to color. Remove from heat and set aside to cool to room temperature.
Simultaneously (or immediately after if you have some time to spare), place whole ears of corn, with husks, directly on the oven rack. Bake for 30 minutes (your home may begin to smell like popcorn… don’t fret!), then remove from heat and set aside to room temperature. Once cooled, peel and discard to husks and silk. Using a sharp knife, cut down the sides of each ear of corn to separate kernels from husks. Discard of husks and set kernels aside.
In a large bowl, gently toss corn kernels, romaine leaves, diced bell pepper, and alfalfa with remaining tablespoon of olive oil and juice of 1 lemon. Set aside.
To Assemble: put your tortilla chips and seeds on a platter or evenly divide between 4 plates. Scatter the dressed greens, corn, and bell pepper on top, then finish by placing avocado and scattering chopped cilantro. Serve and enjoy!
Nutritional Information [per salad]
385 Calories, 22.5g Fat, 40.5g Carbohydrates, 10g Fiber, 5g Sugar, 13.5g Protein