These days, eating more sustainable is more important than ever. Eating more sustainable can not only be reached by eating seasonal & local products but also by eating seaweed. Just to name a few advantages for you & the planet; it contains nutrients and vitamins, grows quite fast and it doesn’t need any nutrition.
This dish is made with the seaweed nacho’s of Seamore, a Dutch business which makes delicious food items of seaweed. They sell among other things, these seaweed nacho’s! Just as delicious as regular nachos but more sustainable and nutritious. The bag of chips contains about 50 grams of seaweed, which results in a high jodium content. Press here to see their Instagram page!
Since avocado’s are not very sustainable for this planet, due to transport & water need, I made this guacamole with sweet peas. These frozen sweet peas, of Bonduelle, are sweet, fresh and tasty. Delicious with some Jalapeno’s and nacho’s!
Seaweed Nachos, Sweet Peas & Salsa
- Food Processor
- Seaweed Nacho's of SeaMore
Sweet Pea Dip
- 200 gram Sweet Peas
- ½ Jalapeno
- Bunch of Chives
- 3 tbsp Lime Juice
- 4 tbsp Olive Oil
- 200 gram Cherry Tomatoes
- ½ clove Garlic
- ½ Shallot
- 1 tbsp Lime Juice
- 2 tbsp Olive Oil
Sweet Pea Dip
- Cook the sweet peas for about 2 minutes or until warm. In the meanwhile, you can chop the chives and jalapeño.
- Once the peas are cooked, you can drain them. Add the peas, chives, jalapeño, salt, pepper, lime juice & some olive oil to your food processor or blender. Blend until you have a smooth paste.
- For the salsa you can either use a blender, food processor or a knip to chop all the salsa ingredients. I love to use a fine grater to grate the garlic.
- Season with some salt, pepper, olive oil and lime juice.