Nachos w/ Vermicelli, Lettuce, & Avocado Dip
These vermicelli nachos are a fun fusion of vermicelli salad with fresh produce, shredded lettuce from the garden, and avocado dip. It's a fun take on nachos with a delicious mix of fruits, vegetables, and leafy greens. With just a dash of hot sauce. In this recipe, I used carrots, red bell peppers, tomatoes, English cucumbers, ginger, garlic, shallots, and avocados. Although you can easily mix and match your own favorite produce. I also topped it with avocado dip, which is essentially a cross between hummus and guacamole. Although either of those could be used as another sour cream substitute.
Equipment
- Baking Sheet
- Oven
Ingredients
Vermicelli Salad
- 100 g. vermicelli
- 2 carrots diced
- 1 red bell pepper diced
- 1 tomato diced
- 1/2 English cucumber (or 1 standard cucumber), diced
- 1 tbsp. ginger minced
- 2 cloves garlic minced
- 1/4 shallot minced
- 1 avocado diced
- 3 tbsp. tamari
- 3 tbsp. white rice vinegar
- 2 tbsp. tahini
- 1 lime juiced
Avocado Dip
- 3 avocados
- 3 cloves garlic
- 2 lemons juiced
- 2 tbsp. tahini
- 2 tbsp. olive oil
- dash salt
- dash pepper
- 3/4 c. Greek yogurt
Nachos
- 1/2 c. vermicelli salad
- ~2 handfulls tortilla chips
- 1/2 c. cheddar cheese
- 1/2 c. lettuce shredded
- 2 sprigs green onions chopped
- 1/3 c. avocado dip
- dollop hot sauce (optional)
Instructions
Prepare Ingredients
- This Vermicelli Salad w/ Avocado, Cucumber, & Tomato recipe requires a large bowl, large pot, skillet, stovetop, and paper towels. It takes about a 15 to toss together, most of which is spent cooking the vermicelli. As the rest of the salad is raw and simply mixed together.
- I also topped these nachos with Potluck Avocado Dip w/ Greek Yogurt & Walnuts. This is entirely optional. You can easily substitute sour cream, Greek yogurt, or omit entirely. Although this avocado dip is my new favorite thing and I highly recommend giving it a try. It's kind of a mix between hummus and guacamole. And is absolutely delicious!
Cook Nachos
- Preheat oven to 350 degrees Fahrenheit.
- Meanwhile, lay out tortilla chips across a baking sheet.Cover until you can't see the baking sheet any longer. They should be touching, but not overlapping too much. You really just want to be able to add toppings to every chip without it getting too much on the baking sheet!Exactly how much chips you use is largely a matter of personal preference as well. I've never sat there carefully measuring chips! Roughly two handfuls usually equates to about a serving. I tend to cook far more than I actually need, though. So, as always, adjust to personal preference!
- Spread vermicelli evenly across the tortilla chips.
- Sprinkle with cheddar cheese.
- Bake for 10 minutes, or until the cheese melts and the chips begin to toast.
- Once the nachos are done cooking, remove from the oven and top with lettuce, green onions, avocado dip, and hot sauce.
- Serve immediately. Once the nachos begin to cool down, the tortilla chips will absorb too much moisture and soften. Once this happens, there isn't a lot that you can do to crisp them up again!
Tips, Tricks, & Notes
- For a more in-depth article on nachos, check out my article on The Fundamentals of Making Nachos. I make suggestions on settling the microwave vs. oven debate and give suggestions on serving size, topping order, and potential reheating tips and tricks.