Lettuce is the cold green vegetable described as a less common nacho topping.
Although lettuce is not part of the original nacho recipe, it appears in modern loaded versions. It is usually added after the chips, cheese, and hot toppings have been heated, so the shredded leaves remain cool and crisp. This creates a contrast with melted cheese, warm meat, beans, or chile peppers.
Nachos originated in 1943 at the Victory Club in Piedras Negras, Coahuila, where Ignacio “Nacho” Anaya served fried tortilla pieces with cheese and jalapeño peppers. As the dish spread through Texas, the United States, and beyond, toppings multiplied. Lettuce became an occasional garnish alongside tomatoes, salsa, sour cream, olives, and guacamole, but it remains less universal than cheese or jalapeños.
Spinach and cabbage can appear in inventive recipes, while celery is more often associated with dips, salads, or snack platters. In the standard description of modern nachos, however, lettuce is the specifically identified less common topping.