D’Entrecasteaux National Park and camping salsa nachos
Venturing into D’Entrecasteaux National Park we were rewarded with some incredible rugged coastlines and patches of karri forest. It was wonderful to see first-hand the forest recovery from a fire that tore through the area over a year ago, destroying much in its path. Well, that said, not all is lost, green vegetation has sprung from the ash covered soil and even some of the charred karri trees are sprouting from branches. South of Pemberton, D’Entrecasteaux National Park covers a large area of more than 130 kilometres and it’s fairy remote. We hiked to the top of Mount Chudalup which is apparently view able from ships crossing the southern ocean. It was windy and slippery up top but the 360 degree clear view was incredible. Salmon beach was wild, there was even a sign up warning people not to swim. We were ants walking along the beach with loud crashing waves on one side and spectacular limestone cliffs on the other. Some stunning scenery.
Camping on a trail brings out a spot of creativity in preparing easy and satisfying meals with limited to no access to appliances. I do love a challenge! This recipe is conveniently easy with no cooking required if you bring along a can of beans. The creamy consistency of the avocado acts as a dressing and is filling too! We also add a drizzling of olive oil for extra taste. The goats cheese is the salt factor. The beans are for protein requirements, especially following a day of trekking and exploring. If you have access to a hot stove you can prepare a meat mince mix. Sometimes I’ll top with sprouts or chopped up chorizo.
If I make this at home and have the convenience of a cold esky for short term storage, I’ll prepare raw beans. The Kitchn have an amazing post about soaking and preparing beans from scratch. If you boil them long enough the beans come out with a creamy consistency.
1 packet of corn chips
Good quality olive oil
2 ripe avocados
1/2 red onion
1 carrot grated or peeled into strips
Goats cheese to taste
1 tomato diced
1 cucumber diced
Handful of lettuce leaves
Can of beans or black beans prepared earlier
Pinch of salt
Combine avocado, red onion, carrot, tomato, cucumber and bean. Drizzle with olive oil. Throw in a pinch of salt.
Place a handful of corn chips on a plate
Spoon the salsa mix and top with green leaf and goats cheese