This salad dip is not only bursting with flavour, but it is also packed with nutrients. It is a rich source of protein, vitamins, minerals, and soluble fibre. Brightly coloured foods such as carrots, yellow and red peppers, and kale have high levels of beta carotene, which is converted into Vitamin A by the body. Vitamin A supports our immune system and vision, while promoting natural moisturisers to our skin. Kale provides a good source of iron, while the vitamin C present in the courgettes, pepper and lime will help the body to absorb this available iron.
The robust vegetables included in this dip will allow it to sit comfortably in the fridge for up to three days. When preparing the vegetables just ensure they are small enough to scoop up into a tortilla chip. Enjoy!
Nessa x
Chopped Peanut Salad Dip with Tortilla Chips
Ingredients
For the salad
- 8 kale leaves, thick stalk removed, then finely chopped
- 4 carrots, grated
- 2 scallions, finely diced
- 1 red pepper, finely diced
- 1 small courgette, finely diced
- 1 red chilli, finely diced
- Handful of fresh coriander, roughly chopped
- 50g peanuts, roughly chopped
- 1tbsp sesame seeds
For the dressing
- 100g peanut butter
- 50ml water, recently boiled
- Juice of 1 lime
- 1 clove garlic, crushed
- 1tbsp light soy sauce
- 1tbsp olive oil
- 1tbsp maple syrup
- 1tsp sesame oil
Tortilla Chips
- 4 large tortilla wraps
- 2 tbsp olive oil
- 1tsp smoked paprika
- ½ tsp onion salt
Method
- Add the finely chopped vegetables to a large bowl with the peanuts and sesame seeds.
- Make the peanut dressing by adding the dressing ingredients to a mini chopper and blitzing gently for a few seconds to combine.
- Pour the dressing over the vegetables and stir well to combine. Cover and place in the fridge until ready to serve.
- For the tortilla chips, preheat the oven to 200°C/fan 180°C /Gas Mark 6, or the air fryer to 180°C. In a small bowl, combine the olive oil with the smoked paprika and onion salt. Cut the tortilla wraps into wedges. Using a pastry brush, coat the tortilla on each side with the flavoured oil.
- Place on a lined tray for the oven, or in an even layer in the air fryer. Cook for about 5-7 minutes in the oven or 4-5 minutes in the air fryer, turning once during cooking and keeping a close eye that the chips don’t start to burn. Tip out onto a plate and allow to cool and crisp up slightly.
- To serve, place the bowl of salad on the table alongside the tortilla chips and chunks of crusty bread. Enjoy!
