• Kylie

Nacho Salad Stack (with creamy guac and fresh salsa)

Updated: Oct 28, 2019

This is a such a popular meal in my little community for when a crowd of us want to eat together. It is simple to prepare and packed with whole-food ingredients. Everyone can add exactly the salad that they love and the burst of colours delight the eyes. Traditionally we call it 'Haystacks' but I don't know who came up with that very 'unfoody' name :) So 'Nacho Salad Stack' is my fully plant-based version. I'm content with the creaminess of the guacamole, but if you like, you can add in some dairy-free cheese and sour cream. And the good thing about this recipe is that you will have enough of the bean mixture left over for another meal. This Nacho Salad Stack is filling, crunchy, savoury, creamy, spicy, fresh; ticking all the boxes. Give it a try!

Serves 4

vegan, dairy-free, gluten-free, nut-free


4 cups Corn Chips, 108g (check they are gluten-free)

400g tinned bean mix (4 bean mix, pinto beans, borlotti or kidney beans), rinsed and drained

400g tin of refried beans

1 cup passata

1/4 tsp cumin

1 cucumber, diced

1 carrot, grated

1 punnet of cherry tomatoes, halved

1/2 red onion, diced

4 cups shredded lettuce

1 stick celery, chopped

4 Tbsp black olives

1/4 cup salsa (see recipe below)

1 1/2 Tbsp guacamole, 20g

Sriracha to taste

optional - dairy free cheese/sour cream 48g per person

Fresh Salsa Ingredients:

3 roma tomatoes, diced

1/2 bunch/cup coriander, finely chopped

1/2 red onion, diced

1 clove garlic, crushed

1/2 (or more) small hot pepper, chopped finely (or dash of dried cayenne pepper)

juice from 1 lemon

salt to taste

Method: mix all the salsa ingredients in a bowl

Guacamole Ingredients:

1 ripe avocado

1 Tbsp fresh salsa (see recipe above)

juice of 1/2 lime

salt to taste

Method: mash the avocado with all the other guac ingredients.


Step 1 - In a medium saucepan, add the tinned beans, refried beans, passata and cumin and stir over a medium high heat until warmed through. Prepare the salsa and guacamole as above.

Step 2 - Lay 1 cup corn chips down as a bed and ladle over 1/2 cup of the beans on each plate (optional - sprinkle with dairy-free cheese/sour cream). There will be left-overs of the beans and this can be frozen for another meal.

Step 3 - Add the salad toppings of your choice - remember diversity is the key to gut health :)

Step 4 - Top each plate with 1/4 cup salsa and 1 1/2 Tbsp guacamole and a drizzle of sriracha to taste (careful, it's hot!). Enjoy!

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