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Speedy Mexican Nacho Salad

with Charred Corn, Avocado and Cheese

Recipe Development TeamUpdated on November 12, 2025

Get 50% off 1st box + free dessert for 3 months!

Get 50% off 1st box + free dessert for 3 months!

Calories

:

901 kcal

Protein

:

15.9g protein

Total

:

15 minutes

Difficulty

:

Easy

Veggie

Allergens:

Milk
Milk
May contain traces of allergens

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

1 unit(s)

Bell Pepper

160 grams

Sweetcorn

1 unit(s)

Avocado

1 unit(s)

Medium Tomato

1 unit(s)

Lime

75 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

1 pack(s)

Tortilla Chips

50 grams

Greek Style Salad Cheese

(Contains: Milk)

20 grams

Wild Rocket

30 grams

Hot Sauce

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

1 tbsp

Honey

Nutritional information

Energy (kJ)3768 kJ

Energy (kcal)901 kcal

Fat49.4 g

of which saturates13.6 g

Carbohydrate87.9 g

of which sugars20 g

Dietary Fibre13.8 g

Protein15.9 g

Salt1.9 g

Potassium626.1 mg

Calcium41.1 mg

Iron0.8 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Large Frying Pan

•Zester

•Chopping Board

•Knife

•Small Bowl

•Large Bowl

Instructions

1

Halve the bell pepper. Chop into 1cm chunks. Drain the sweetcorn.
Heat a drizzle of oil in a large frying pan on high heat. Add the sweetcorn and pepper.Cook until charred, 5-6 mins. Stir only twice during this time - you want the sweetcorn and pepper to pick up some nice colour.

2

Meanwhile, halve the avocado and remove the stone. Cut into 1cm chunks.
Cut the tomato into 1cm chunks.
Zest and halve the lime.

3

In a small bowl, combine the soured cream with half the lime juice, a pinch of lime zest, the olive oil for the dressing and honey (see pantry for both). Season with salt and pepper.
Use your hands to crush the tortilla chips into bitesize pieces.

4

in a large bowl, combine the tortilla chips, avocado, tomato, corn, pepper and rocket leaves.
Toss together to evenly coat.
Share the tortilla salad between bowls. Top with the cheese and hot sauce.
Enjoy!

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