Veggie Chip Salad with Avocado

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TyrrellsPotato chips remind me of summertime–I guess it’s because they always seem to be at picnics and cookouts! I’m not a heavy potato chip eater, and maybe because of that, the last bag of chips I bought at the grocery store about a month ago seemed super salty and greasy to me. Then I heard about Tyrrell’s Hand Cooked English Chips–and agreed to try the seven flavors they have launched in the U.S., compliments of Tyrrell’s.  I had read that Tyrrell’s Chips are handcooked in small batches on the company’s farm in the English countryside and made from just two kinds of potatoes local to the farm–the Lady Claire and Lady Rosetta.

These chips are made with all natural ingredients, too. So I thought they would have to taste better than the last bag I bought from the grocery store! I was right–these chips have a great potato taste and are available in unique flavors like Lightly Sea Salted, Mature Cheddar and Chives, Sea Salt and Black Cracked Pepper, Sweet Chili & Red Pepper, VegChipsSea Salt and Cider Vinegar, Worcestershire and Sun Dried Tomato, and Veg Chips (Beetroot, Parsnip, & Carrot Chips with a pinch of sea salt). I had the chance to sample every flavor and I liked them all! I guess my very favorites were the zingy Sea Salt and Cider Vinegar, the slightly spicy Worcestershire and Sun Dried Tomato, and the savory Veg Chips–those were awesome!

I loved these chips so much I decided to make a recipe with one of the flavors. I had seen some salads that were served over corn chips, so I thought I’d try a salad that was served over Tyrrell’s Veg Chips. The savory flavors of the salad and the crunchiness of the chips make a great combination!

VEGGIE CHIP SALAD WITH AVOCADO by NancyC

Makes 4 to 6 servings

  • 1 (5.3 ounce) bag Tyrrells™Veg Chips
  • 6 cups well-packed pre-washed lettuce mix
  • 2 tomatoes, diced
  • 1 (15-ounce) can yellow sweet corn, drained
  • 1 (15-ounce) can pitted black olives, drained
  • 1/2 medium size red onion, diced
  • 1 medium size red bell pepper, seeded and diced
  • 2 ripe avocados, peeled, seeded, and diced
  • 1 1/2 cups shredded sharp Cheddar cheese
  • 1/2 cup light Italian salad dressing (or more or less, to taste)
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Just serve the salad over the chips!

Divide the Veg Chips among 4 to 6 plates and spread chips in a layer over each plate; set plates aside.

In medium to large bowl, toss the lettuce, tomatoes, corn, olives, red onion, avocados, red bell pepper, and shredded Cheddar cheese. Add the Italian dressing and toss until everything is coated. Serve salad over Veg Chips.

Tyrrell’s Chips are available at Shop Rite, Fairways, Food Emporium, Whole Foods, Piggly Wiggly, Fresh Market, and Vitamins Plus, and you can also purchase them online at www.tyrrellschips.com. They also have a handy store locator on their site.

Sea Salt flavored potato chips have been a favorite of mine for quite a while, but now that I’ve tried the Veg Chips, that may change! 🙂 What’s your favorite potato chip flavor?

 

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9 thoughts on “Veggie Chip Salad with Avocado

  1. simplyvegetarian777

    Fabulous and I am smiling :). Panera bread serves a spinach salad with eggs, bacon and crushed potato chips. I am so dying to make that at home :). I am going to try your version soon.

    Reply
    1. nancyc Post author

      That sandwich you mentioned at Panera really sounds good! I will have to try that next time I’m there! 🙂

      Reply

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