I sea rainbow nachos

By Ansie Smit from @fansiefood

Ansie Smit
Ansie Smit@fansiefood
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‘These chips are very crunchy, a little salty and they have a subtile seaweed flavor’
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Ingredients

Watermelon Salsa

  • 200g of watermelon
  • 1/4 of a cucumber
  • 1 small jalapeño
  • Juice of half a lemon
 
Mango Salsa
 
  • 1 mango
  • Half red pepper
  • Tea spoon of cilantro
 
Tomato Salsa
 
  • 2 tomatoes
  • 1 small red onion or half of a large one
  • 1 tbsp of olive oil
  • Juice of half a lemon
  • Pinch of salt and pepper
  • 1/2 tsp garlic powder
  • 1 tsp of parsley 

Preparation

Watermelon Salsa

  • Cut the watermelon in tiny pieces and remove the seeds.
  • Cut the cucumber and jalapeño in tiny pieces and remove the seed lists from both.  The seeds from the jalapeño are the spiciest, so if you like that, you can leave these seeds. 
  • Squeeze the lemon, mix it with the rest and the salsa is ready! 
 

Mango Salsa

  • Cut the mango in tiny pieces, as well as the red pepper. Remove the seeds lists from the red pepper.
  • Finely slice the cilantro and add this to the mango and red pepper, mix everything together and you‘re done! 
 

Tomato Salsa:

  •  Cut the tomatoes in tiny pieces and remove the pulp.
  • Finely slice the red onion and the parsley and add this to the tomatoes.
  • Also add the olive oil, lemon juice, pepper, salt and garlic powder.
  • Mix everything together and leave this for 20 minutes, so that the onion is a little less raw. Than the salsa is ready to serve.

You need the following product to prepare this dish:

Seaweed chips

Are you feeling creative?

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