Nacho salad with tomato salsa

Ingredients for 2 servings:

• 2 large tomatoes
• 1 small onion(s), red
• ½ chili pepper(s) or chili sauce
• 1 clove(s) garlic
• ½ tbsp olive oil
• ½ tbsp lemon juice
• e.g. coriander, fresh
• salt and pepper
• 1 small can of kidney beans
• 1 large tomato(s)
• 280 g tortilla chips, salted, (plain)
• 8 leaves of iceberg lettuce
• 1 small avocado(s)
• 2 black olives
• salt and pepper
• lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the tomato salsa: Place the tomatoes in a bowl of boiling water, peel off the skin, halve the flesh, remove the seeds, and chop. Finely chop the onion. Roughly chop the garlic, sprinkle with a little salt, and mash with a fork. Halve the chili, remove the seeds, and finely chop or slice the pod. (Substitute with chili sauce or similar if desired.) Mix the prepared ingredients with olive oil and lemon juice. Add 1 tablespoon of chopped coriander leaves, if desired, and season with salt and pepper. Let the salsa sit for 1 hour. For the salad: Wash the lettuce leaves and dry thoroughly or spin dry. Cut the tomato into 1 cm cubes. Strain and rinse the kidney beans. Mix the diced tomatoes and beans with the prepared salsa. Cut the washed lettuce leaves into 1 cm wide strips. (Layer them up, roll them up slightly, and cut them crosswise.) Hollow out the avocado and cut them into thin wedges. First, arrange the tortilla chips on plates, then the lettuce strips on top. Place a bed of the bean and sasa mixture on top, then arrange the avocado slices on top. Drizzle with a few squeezes of lemon juice, pepper, and salt to taste. Top with an olive. Those who aren’t vegan can sprinkle the salad with half a slice (10 g) of thinly sliced ​​Gouda cheese. A light main course in summer, or in smaller portions as an appetizer.