Vickie de Beer’s Nachos Mexicana With Everything | Woman and Home Magazine

Ingredients

• For the nachos
• 1½ cups almond flour
• ½ cup golden flaxseeds, finely ground
• 2 egg whites
• ½ tsp salt
• 2 tsp paprika
• For the Mexican salsa
• 1 avocado, cubed
• Handful of coriander leaves, chopped
• Handful of cocktail tomatoes, chopped
• ½ a red onion, chopped
• Salt, to taste
• Juice of 1 lemon or lime
• To serve
• ½ cup grated cheddar
• ½ cup grated mozzarella
• ½ cup sour cream
• Guacamole