Cactus Paddle Salad Nopales Salad Recipes

CACTUS PADDLE SALAD (NOPALES SALAD)

Steps:

• Heat 6 inches of water and 1/2 teaspoon of the salt to a boil in a Dutch oven over medium-high heat.
• Add the cactus and boil, uncovered, until tender, about 20 minutes.
• Drain the cactus and transfer it to a large bowl.
• Add tomato, onion and cilantro; set aside.
• Whisk together the oil, vinegar, oregano and salt; pour over the vegetables and toss.
• Line a platter with lettuce leaves; top with salad; sprinkle with cheese; garnish with jalapenos and radish slices.

CACTUS SALAD

Steps:

• Gather the ingredients.
• Pour canned or jarred nopales into a strainer to drain. Rinse under running water until jar liquid is washed off. Leave nopales in long strips or chop into pieces about the same size as the tomato and onions.
• In a large glass, ceramic, or stainless steel bowl, toss together tomato, onion, nopales, and cilantro.
• Place olive oil, lime juice, oregano, and salt into a small jar with lid on. Shake vigorously until mixture comes together. Pour dressing over salad and toss again, gently but thoroughly.
• Cover bowl and refrigerate salad for at least an hour and up to 24 hours for flavors to meld. To serve, garnish with cheese, onion, and avocado.

CACTUS PADDLE SALAD/RELISH OR ENSALADA DE NOPALITOS

Steps:

• If the cactus is in big chunks dice to 1/2-1/4 inch pieces.
• Toss together with the tomato, onion and cilantro.
• Whisk together the dressing ingredients and toss with the salad.
• Serve.