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Cucumber-chip nachos with avocado and salsa

Cool-As-a-Cucumber Nachos

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Cool-As-a-Cucumber Nachos is all the taste—fresh, juicy tomatoes with sweet bell peppers, herbs and lime juice—without the goo of nachos on most folks’ plates. This is a refreshing spring and summer treat that’s perfect as a party dish or appetizer before a hearty salad!

Serving Size

  • About 50 nachos (serves 2 to 4)


  • 4 plum tomatoes (⅔ pound)
  • 1 small yellow or orange bell pepper
  • 5 grams of cilantro (loosely packed handful)
  • 5 grams of parsley (loosely packed handful)
  • 2 cucumbers or 1 English cucumber, which contain fewer seeds
  • 1 avocado
  • Juice of 1 lemon
  • Juice of 1 lime


  • Halve and seed the tomatoes and bell pepper.
  • Combine the tomatoes and bell pepper with the cilantro, parsley and juice from the lime in a food processor, operating on pulse until finely or coarsely chopped, whichever is your preference. Cover and let the salsa’s flavors mix in a refrigerator for 30 minutes.
  • Cut the avocado down the center and scoop out the “meal.” Combine with the juice of the lemon in a blender, adding a few lettuce leaves or water to thin the “cheese,” if necessary. I highly recommend using a high-powered blender such as a Vitamix blender, outfitted with variable speed and a tamper, or wand, to push food into its blade.
  • Cut the cucumbers into ¼-inch slices for use as chips.
  • Spread the avocado “cheese” on each chip, topping with salsa.
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