I sea chips with pea guacamole and tomato salsa
By Lieke Boerema from @dutchfoodheritage
Ingredients
Seamore’s Seaweed Chips
For the sweet pea dip
200 g frozen peas
¼ jalapeño or more for a spicier version
Bunch of chives
3 tbsp lime juice
4 tbsp olive oil
For the fresh tomato salsa
200 g cherry tomatoes
½ clove of garlic
½ onion
Parsley
1 tbsp lime juice
2 tbsp of olive oil
Preparation
Sweet pea dip
Cook the peas for about 2 minutes or until hot. In the meantime, you can finely chop the chives and jalapeño. Once the peas are cooked, you can drain them. Puree the peas with the chives, jalapeño, salt, pepper, lime juice & olive oil.
Tomato salsa
For the salsa you can choose whether to use the blender or chop all the ingredients. I personally like to use a fine grater to crush the garlic. Season the salsa by adding some salt, pepper, lime juice & olive oil.
Serve the nachos with the two dips and enjoy!💚
You need the following product to prepare this dish:
Are you feeling creative?
You can share your recipes with us via Instagram or Facebook, don’t forget to use #greennachos!
To receive the latest recipes from Seamore subscribe to our Newsletter.