Watermelon Nachos with Avocado Sauce

Prepare to have your nacho world changed forever. These are the freshest, juiciest, most summery nachos around. I've already made them twice this week and I'm totally in love! (Yes, I'm aware that today is the second to last day of August. But I don't care- I'm hanging on tenaciously to summer food, refusing to acknowledge that summer is ending).

If you've been following this blog for a while, you're probably familiar with my Brussel Sprout Nachos. You'll know, then, that I love taking the concept of nachos and re-inventing them in fresh (and more nourishing) new ways.

These watermelon nachos are just that- all your favorite nacho toppings in a very unexpected, very summery, hot weather appropriate package. The concept here is simple; just replace triangular tortilla chips with triangular watermelon slices. Smother them with all your favorite toppings and serve! They come together very quickly and involve little to no cooking, depending on what toppings you choose.

One important ingredient note. Maybe you feel differently, but the combination of watermelon and melty cheese makes me uncomfortable. Yuck. So instead of cheese or a nut-based cheese sauce, I've used a luscious, creamy, decadent avocado sauce. It provides all the same fatty appeal as cheese does in traditional nachos, but in a way that works better with the summery watermelon theme. Bonus: no cooking needed.

The avocado sauce is really easy to make; just blend together an avocado, some lime juice, cilantro, and salt. It's the perfect complement to the fresh, juicy watermelon.

Next up- the toppings! You can really use whatever you like, as long as you think it will go well with watermelon. As you can see, I like to use lots of fresh, summery toppings. But you can take this in whatever direction you like; there are lots of ideas below. The only rule is that you must salt the "nachos" generously before serving!!

To get you started, I've shown two different examples in the photos here (both using the same avocado sauce). One has blistered shishito peppers, grilled corn, fresh cilantro, and fresh mint; sort of a verde approach to nachos. The other has black beans, pickled red onions, baby red bell pepper, and pepitas.

These nachos are, of course, totally customizable. Make them as simple or complex as you want. Make them light and nourishing, or super decadent. They're easily vegan or vegetarian, but certainly don't have to be. Adding some protein, like black beans or your grilled protein of choice, can easily make this into a meal.

Regardless of how you top them, these watermelon nachos are the most fun, fresh, surprising dish around. Pair them with a margarita and you have yourself the best summer evening!

Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

I love the combination of fruit and fire-roasted peppers! If you do too (so fresh!), I think you'll also love this Blistered Shishito Pepper Salad, which has lots of juicy mango.

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)

For the Sauce
  • Ripe avocado
  • Juice of a lime
  • Small handful of cilantro
  • Generous pinch of salt
  • Little splash of water as needed

For the Nachos (choose a few of your favorite toppings from this list of ideas!)
  • Watermelon
  • Grilled protein of choice
  • Black beans
  • Grilled corn (cut off the cob)
  • Pickled or grilled red onions
  • Fire-roasted poblano, shishito, or jalapeno peppers
  • Raw or fire-roasted bell peppers
  • Quartered cherry tomatoes
  • Salty cheese like feta, queso fresco, or cotija
  • Crema or cashew crema
  • Roasted salted pepitas
  • Fresh cilantro and/or mint
  • Lime zest
  • Sprinkle of chili powder or chili salt
  • Few dashes of hot sauce
  • Generous sprinkle of sea salt

Thoughts About Method
(These are all just suggestions, be creative and make it yours)
  1. To make the sauce, combine all of the ingredients in a blender and blend until you have a smooth, creamy consistency. Thin it out with a splash of water as necessary, until you achieve a sauce that you can drizzle onto the nachos.
  2. Cut a watermelon into small triangles. Lay the triangles out on a serving platter and chill them while you work on the other ingredients.
  3. Prepare your toppings as necessary. This could include any grilling, fire-roasting, pickling, etc, you want to do.
  4. Assemble! Drizzle the sauce over the watermelon slices, then add your toppings afterward (the sauce will help them stick to the watermelon). Layer your toppings so that the heavy things (e.g. black beans) are on the bottom while the most fragile things (e.g. fresh cilantro) are on the top.
  5. Finish it off with a generous sprinkle of sea salt, since watermelon loves salt!


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