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Fresh pre-cut ingredients
20 minutes

Crisp Nacho Salad in Avocado-Lime Vinaigrette

with Roasted Sweet Potatoes & Monterey Jack Cheese

Cooking time

20 minutes




430 /serving

These are nacho usual nachos! This Mexican-themed salad takes a from-scratch approach to crispness when it comes to everyone’s favourite chip. You’ll cut flour tortillas into strips, and bake them until lightly browned and crackling. They’ll serve as a topper along with spiced, diced and roasted sweet potatoes and grated Monterey Jack cheese. The rest is a playground of lettuce, radishes and sweet pepper tossed in our avocado-lime vinaigrette for cool, moist contrast.

We will send you:

  • 90g Sliced radishes
  • 1 Sweet pepper
  • 1 Head of lettuce
  • 200g Diced sweet potatoes
  • 60ml Avocado-lime vinaigrette
  • 30g Grated Monterey Jack
  • 3 Wheat flour tortillas
  • 8g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)

Contains: Milk, Sesame, Wheat

You will need:

2 Sheet pans
Salt & pepper (S&P)
Parchment paper
Total Fat
21 g
Saturated Fat
6 g
930 mg
Total Carb
52 g
12 g
12 g
10 g
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Roast the sweet potatoes
Preheat the oven to 450°F. On a lined sheet pan, toss the sweet potatoes with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 15 to 18 min., until browned and tender. Set aside to cool slightly.
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Make the tortilla chips
Meanwhile, halve the tortillas; slice crosswise into ½ inch strips. On a second lined sheet pan, toss with a drizzle of oil, the remaining spices and S&P. Bake, 4 to 6 min., until lightly browned and crispy.
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Mise en place
Meanwhile, roughly chop the lettuce, discarding the root end. Core and thinly slice the sweet pepper.
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Make the salad
In a large bowl, combine the lettuce, sweet pepper, radishes, vinaigrette and S&P.
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Plate your dish
Divide the salad between your bowls. Top with the sweet potatoes, tortilla chips and cheese. Bon appétit!