Low Carb Macho Nacho Salad

I’m in haiku heaven with a simple dish that’s so amazing,

I used to pay twelve
dollars to order one in
a restaurant. Wow.

Munchy Monday: Macho Nacho

You’ll need an oven-proof plate for broiling (I found a cheap one at a thrift store), but many of the solid, standard plates can withstand broiler-temperature heat for 3 minutes. My plate is oblong, so it makes a larger serving–as such, yours will vary. Feel free to send me your pictures and variations and I’ll share your creativity!

Also, use your own ingredients you have on hand. Mine are serving suggestions, but whatever you love, be sure to add it for a different experience every time.

Low Carb Macho Nacho Salad

Before we begin, you’ll notice in many restaurants, when you order nachos, there’s an empty circle of just plate in the center for placing the condiment cups for table service. I do this, too. It just looks naughty. So, as you layer your tray, be sure to leave a circle about the diameter of your condiment cups (non-melting since the plate will be hot) in the center if you plan to serve your plate with the little bowls o condimenty bliss (plus, psychologically, it makes the plate of food look taller).

Layer accordingly: 
2 cups cold, shredded iceberg lettuce
Consider: shredded cabbage slaw

+ Cooked meat over lettuce
1/2 cup chopped corned beef
1/2 cup chopped ham
1/2 cup spicy hamburger meat
Consider: pepperoni, chicken, andouille, italian sausage, linguica

+ Cheese over meat

1/4 cup mozzarella cheese
1/4 Tbsp cheddar cheese, shredded
Consider: bleu cheese, sharp cheddar, feta

+ Veggies over cheese
1/2 cup chopped, fresh tomatoes
1/4 cup chopped yellow onion
8 jalapeno slices
8 sliced black olives
Consider: green olives, green pepper, banana peppers, green onions, toasted garlic

You’ll place the platter under broil on high for 3 minutes, or until cheese begins to bubble.

Note: These three broiler minutes are not the time to make a quick phone call or try to check what’s happening on Bravo television. This is not the time to pluck chin hairs. This is not the time to look in the mirror and practice your pirate faces. You need to stick close to the oven and check, check, check every 20-30 seconds to make sure your cheese is melting, but not burning.

A few seconds is the difference between chewy, melty cheese, and CheeseMothra, the burned menace who flew too close to the flame and has now devoured your lunch.

Once your platter comes out of the oven, consider condiments:

Condiments are optional, but I like:
1/4 cup fresh salsa
1/4 cup fresh guacamole
1/4 cup full-fat sour cream

Serve the plate while hot (be sure to use a table protector and an oven mitt) and enjoy! Seriously, even with the cost of fresh, whole, healthy ingredients, it’s so cheap to make a huge $12 platter of chipless nacho salad. Why bother with the restaurant?

This dish is seriously everything, from the crisp crunch of lettuce to the gooey perfection of melted cheese on top. Pile your plate high and proud, baby!

What is the nutritional information? That depends on what you add, so it can vary according to your needs and diet. I’d estimate 6-8 net carbs for a huge plate of #Charlie Sheen winning (mostly from veg) plus a small amount of condiment.

Whatever you do, grab your fork, your mother, or your goldfish and sit own to a plate fit for restaurants. When you make it fresh, you make it best.

Keep it easy and keep it cheesy.

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  1. Sherry Woodbeck says

    Remember to shred your own cheese. Pre-shredded bags of cheese contain potato starch & cellulose

    • AMEN!!! My husband brought some shredded Mozzarella home yesterday and I cried because it was 32 ounces that I can’t have.

  2. Looks delish. Thanks for sharing…..I use my flaxseed crackers in my nachos…just for that crunch.

  3. Sherry Woodbeck says

    Remember to shred your own cheeses! Pre-shredded cheeses use potato starch and cellulose. They melt differently and are additives you can avoid by using block cheese and shred as needed.

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