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Melanie Ringold's Mediterranean Nachos
Melanie Ringold's Mediterranean Nachos
Pita bread, sliced into wedges
Olive oil
Salt and pepper
Sashimi salmon, chopped (available in a brick at Central Market in the open freezer between the meat and fish counters)
Feta cheese
Grape tomatoes, halved
Cucumber, seeded and chopped
Avocado, chopped
Juice from 1 lime
Preheat the oven to 375. Toss the pita wedges with olive oil, salt and pepper, and spread them in a single layer on a baking sheet. Bake for about 10 minutes, until the bread is crisp.
Combine the sashimi, feta, tomatoes, cucumber, avocado, lime juice and olive oil, in quantities to taste. Top the pita chips with the sashimi topping.
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