Skip to content

Low FODMAP Chopped Nacho Salad with Creamy Avocado Dressing

Serves 4

Indulge in a tantalizing fusion of flavors with our Chopped Nacho Salad! Crisp, fresh, vibrant salad with corn chips, delivering a satisfying crunch in every bite. Drizzled with a creamy low FODMAP avocado dressing. It’s a fiesta for your taste buds, bringing together the best of Tex-Mex flavors in a wholesome and satisfying nacho salad.

Author: Bianca Berton-Scarlet, Monash FODMAP trained Dietitian

Prep time: 15 minutes


Nacho Salad

  • 1/2 Ice burg lettuce, chopped
  • 12x Cherry tomatoes, halved
  • 1 cup black beans, rinsed
  • 1x Green capsicum, diced
  • 2 spring onions, green tips only, finely chopped
  • 1 cup corn kernels 
  • 2 large handfuls Corn chips,
  • 1 cups grated edam cheese (optional) 

Creamy Avocado Dressing

  • ½ Avocado
  • 3 Tbsp fresh chives
  • ½ cup fresh coriander
  •  1/4 Jalapeno chilli (less depending on spice tolerance)
  • Juice from 1x lime
  • 2 Tbsp olive oil
  • 2 tsp The Friendly Food Co. Na’Cho Problem Spice Mix 
  • Salt and pepper to taste
  • Add 1/4 – ½ cup of water to get desired consistency
The Friendly Food Co low FODMAP spiced carrots and parsnips ...


  1. Prepare all salad ingredients as per ingredinets list and add to a large salad bowl. Roughly break in the corn chips.
  2. Add all dressing ingredients to a food processor and blend until smooth. Add enough water to get the desired consistency. Drizzle the dressing over the salad and mix to cobine.
  3. Serve and enjoy your nacho salad!

This Post Has 0 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Back To Top