Green Goddess Nachos
Green Goddess Nachos
Ingredients
For the Green Goddess Dip
- 2 avocados, flesh scooped out
- 1 handful spinach
- 1 handful parsley
- 1/4 cup dill, roughly chopped
- 1 spring onion, roughly chopped
- 1 tablespoon tahini
- 1 tablespoon Dijon mustard
- 1 tablespoon agave syrup
- 1 tablespoon grape seed oil
- 1/2 lemon juice
- 2 pinches salt
- 2 pinches nutritional yeast
For the Nachos
- 8 ounces corn chips, as needed for layering
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely diced
- 2 jalapenos, sliced
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Add the flesh of 2 avocados to a blender or food processor. Ensure the avocados are ripe for a creamy dip.
⏱️ 2 min
- 2
To the blender, add 1 handful of spinach, 1 handful of parsley, 1/4 cup of roughly chopped dill, and 1 roughly chopped spring onion.
⏱️ 3 min
- 3
Pour in 1 tablespoon of tahini, 1 tablespoon of Dijon mustard, 1 tablespoon of agave syrup, and 1 tablespoon of grape seed oil.
⏱️ 1 min
- 4
Squeeze in the juice of 1/2 lemon. Season with 2 pinches of salt and 2 pinches of nutritional yeast.
⏱️ 1 min
- 5
Blend all ingredients until the mixture is completely smooth and creamy. You may need to scrape down the sides of the blender occasionally to ensure everything is incorporated.
⏱️ 3 min
- 6
Arrange a layer of corn chips on a large serving plate or platter.
⏱️ 2 min
- 7
Spoon the prepared Green Goddess dip generously over the corn chips, ensuring even coverage.
⏱️ 3 min
- 8
Garnish the nachos with 1 cup of halved cherry tomatoes, 1/2 cup of diced cucumber, 1/4 cup of finely diced red onion, and 2 sliced jalapenos.
⏱️ 3 min
- 9
Finish by sprinkling a generous amount of 1/4 cup of fresh chopped cilantro over the top. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Green Goddess Nachos
For the Green Goddess Dip
- 2 avocados, flesh scooped out
- 1 handful spinach
- 1 handful parsley
- 1/4 cup dill, roughly chopped
- 1 spring onion, roughly chopped
- 1 tablespoon tahini
- 1 tablespoon Dijon mustard
- 1 tablespoon agave syrup
- 1 tablespoon grape seed oil
- 1/2 lemon juice
- 2 pinches salt
- 2 pinches nutritional yeast
For the Nachos
- 8 ounces corn chips, as needed for layering
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely diced
- 2 jalapenos, sliced
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Add the flesh of 2 avocados to a blender or food processor. Ensure the avocados are ripe for a creamy dip.
⏱️ 2 min - 2
To the blender, add 1 handful of spinach, 1 handful of parsley, 1/4 cup of roughly chopped dill, and 1 roughly chopped spring onion.
⏱️ 3 min - 3
Pour in 1 tablespoon of tahini, 1 tablespoon of Dijon mustard, 1 tablespoon of agave syrup, and 1 tablespoon of grape seed oil.
⏱️ 1 min - 4
Squeeze in the juice of 1/2 lemon. Season with 2 pinches of salt and 2 pinches of nutritional yeast.
⏱️ 1 min - 5
Blend all ingredients until the mixture is completely smooth and creamy. You may need to scrape down the sides of the blender occasionally to ensure everything is incorporated.
⏱️ 3 min - 6
Arrange a layer of corn chips on a large serving plate or platter.
⏱️ 2 min - 7
Spoon the prepared Green Goddess dip generously over the corn chips, ensuring even coverage.
⏱️ 3 min - 8
Garnish the nachos with 1 cup of halved cherry tomatoes, 1/2 cup of diced cucumber, 1/4 cup of finely diced red onion, and 2 sliced jalapenos.
⏱️ 3 min - 9
Finish by sprinkling a generous amount of 1/4 cup of fresh chopped cilantro over the top. Serve immediately and enjoy!
⏱️ 2 min