Low FODMAP Salad Nachos - FODMAP Everyday
A riot of color, texture and taste - Salad Nachos! And these are Monash Certified Low FODMAP - and so easy to make!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.
Ingredients
- 1/4 cup lactose-free whole milk
- 2 tablespoons lime juice, (fresh squeezed or bottled)
- 1/2 cup (120 ml) lactose-free sour cream
- 1/2 teaspoon ground cumin
- Kosher salt
- 4 cups (960 ml) shredded romaine lettuce
- 2 cups (1.25 ounces) lightly packed baby arugula
- 1/2 dry pint cherry or grape tomatoes, (quartered)
- 3/4 cup (48 g) chopped scallions, (green parts only)
- 1/4 cup (4 g) finely chopped fresh cilantro
- 1 medium firm ripe Hass avocado, (peeled, cut into very thin slices; aim for about 60 g per person)
- 8 ounces (225 g) sharp or extra sharp cheddar ((we like orange colored here), shredded)
- 8 ounces (225 g) Havarti, (shredded)
- 1, 16-ounce (455 g) bag sturdy white or yellow corn tortilla chips
- 3 cups (12 ounces/340 g) shredded or cubed cooked chicken or turkey
- 1/3 cup (63 g) pitted sliced black olives
- 1/2 red bell pepper, (cored and very thinly sliced)
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