Nachos with Midsommar Sea Salad from Nordic Oceanfruit

Step 1/5

• ½ cucumber

• 1 rolling pin
• 1 paring knife
• chopping board

Lightly smash the cucumber with a rolling pin and cut into small chunks. Smashing the cucumber gives the chunks an uneven surface, which carries the dressing better.

Step 2/5

• salt

• 1 bowl (small)

Salt the cucumber pieces heavily and set aside in a bowl for ten minutes.

Step 3/5

• 1 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 tbsp agave nectar
• ½ apple

• 1 paring knife
• chopping board
• 1 bowl (small)
• teaspoon

Meanwhile, stir the listed liquid dressing ingredients together and dice the apple.

Step 4/5

• pepper
• 20 g chives (for sprinkling)
• 20 g garden cress (for sprinkling)

• 1 paring knife
• chopping board
• 1 bowl (large)

After the cucumber has rested in salt for ten minutes, squeeze the brine out and pour away. Put the cucumber, apple and dressing in a bowl and let marinate together, seasoning to taste. Separate the garden cress from its roots and/or finely slide the chives.

Step 5/5

• 300 g salted tortilla chips
• 100 g Midsommar Sea Salad from Nordic Oceanfruit
• 100 g fresh horseradish
• 1 tbsp vegan mayonnaise

• 1 bowl (large, for serving)
• teaspoon
• 1 grater

Time to assemble! Empty the tortillas chips onto a large plate or into a large bowl. Spoon the contents of the Midsommar Sea Salad on top as well as the apple-cucumber mixture. Dollop the vegan mayonnaise on top of that so that it’s evenly distributed and grate the fresh horseradish over. Finally, sprinkle over the cress and/or chives and season to taste with salt and pepper. No need for cutlery - just dig in with your fingers!

Enjoy your meal!