Ingredients

Method

• 200 g Woolworths nacho chips
• 1 x 400 g can red kidney beans, drained
• 1 x 250 g jar Woolworths thick and chunky tomato salsa
• 200 g mixed cherry tomatoes, quartered lengthways
• 125 g Cheddar, grated
• 3 avocados, sliced lengthways, drizzled in juice of 1 lemon
• 2 T Woolworths sliced jalapeños
• 1 large bunch coriander, leaves picked
• 2 limes, quartered, for serving
For the avocado dressing, blend:
• 2 ripe avocados, peeled and cubed
• 2 T sour cream
• 30 g Italian parsley, roughly chopped
• 1 clove garlic, minced with a pinch of fine salt
• 1 lime, zested and juiced

Method

Ingredients

On a large platter, layer the nacho chips, beans, salsa, cherry tomatoes, cheese, avocado, and jalapeños. Repeat the layers until you have a tower and all the ingredients are used.

Serve with avocado dressing in a jug on side.

Garnish with coriander and quartered limes.

Cook's note: Easy to assemble and no cooking required!