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California Nacho Salad

A lazy dinner disguised as a flavor-packed showstopper.
Crispy corn chips baked with melty cheese, sweet corn, jalapeños, and olives form the base of this easy, no-fuss meal. Once hot and bubbly, they’re topped with a refreshing mix of chopped tomatoes, avocado, radishes, shallots, and peppers, all seasoned simply with lime and salt. It's the perfect balance of crunchy, cheesy, zesty, and fresh, with almost zero actual cooking.
Whether it’s a weeknight dinner or a snack-for-dinner situation, California Nacho Salad brings the vibe without the effort.
Prep Time 10 minutes
Cook Time 8 minutes
Course Appetizer, Salad
Cuisine American, Mexican
Servings 4

Ingredients
  

  • 3 cups corn tortilla chips or enough to cover a sheet tray in a single layer
  • 1 ½ cups mozzarella cheese
  • 1 jalapeno pepper thinly sliced
  • 10 Spanish olives thinly sliced
  • 2/3 cup frozen corn kernels
  • ½ shallot or 2 green onions thinly sliced
  • 1 medium watermelon radish cut in half and thinly sliced
  • 1 large heirloom tomato cut into ½ inch cubes
  • 2 baby peppers, or ½ a bell pepper thinly sliced
  • 1 large avocado cut into ½ inch cubes
  • 1 lime juiced
  • kosher salt

Instructions
 

  • Preheat oven to 350°. Line a half sheet tray with parchment paper and spread tortilla chips in an even layer. Sprinkle with mozzarella cheese, jalapeno peppers, olives and frozen corn. Cook in the oven for 8-10 minutes, rotating the tray halfway through to ensure even browning. If you enjoy crispy cheese, turn broiler on for 1-2 minutes to darken and crisp up the cheese further.
  • While chips are in the oven chop your vegetables, squeeze lime juice over them and sprinkle with salt.
  • Remove tray from the oven and allow to cool for about 5 minutes. If you would like to transfer to a serving dish, go ahead, but not necessary. Top with chopped vegetable salad and enjoy while it's still warm.
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