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.
Nutrition Facts : Calories 371 kcal, Carbohydrate 23 g, Cholesterol 21 mg, Fiber 11 g, Protein 11 g, SaturatedFat 7 g, Sodium 418 mg, Sugar 8 g, Fat 29 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
CACTUS SALAD WITH AVOCADO DRESSING- NOPALES
This makes a nice side for traditional Mexican dishes. It is much different than the usual nopales salad because it takes on the flavor of the avocado. I even ate this for breakfast with a tostada shell! You can prepare the nopales ahead but don't make the dressing too far in advanced because it may discolor. I also kept it healthier by leaving out the chicharron. From Fresh Mexico by By Marcella Valladolid.
Provided by cookiedog
Categories Vegetable
Time 27m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine the onion, garlic, oregano, 1/2 teaspoon salt, and 4 cups water in a large heavy saucepan, and bring to a boil over high heat. Add the cactus and boil for 7 minutes, or until tender and no longer bright green. Strain the cactus and discard the onion and garlic. Cool completely. (The cactus can be prepared 1 day ahead. Cover and refrigerate.).
- Put the avocado, cilantro leaves, olive oil, serrano chile, vinegar, and 2 tablespoons water in a blender. Blend until very smooth (the dressing will be thick). Season to taste with salt and black pepper.
- Transfer the cactus to a large bowl and add the tomatoes, queso fresco, scallions, and chopped cilantro. Toss to combine. Add enough dressing to coat, and toss gently. Divide the salad among 4 plates, and top each serving with chicharones if desired.
Nutrition Facts : Calories 211.8, Fat 17.8, SaturatedFat 2.5, Sodium 43.1, Carbohydrate 13, Fiber 8, Sugar 3.4, Protein 3.9
CACTUS PADDLE SALAD (NOPALES SALAD)
If you can't get fresh nopales, you can substitute a 12 - 15 ounce jar of the cactus pieces, drained. If you can't find Mexican queso fresco, you can substitue feta cheese--but the feta may be saltier than the queso so adjust your seasoning.
Provided by Chef Kate
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
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
Provided by Priscila Satkoff
Categories Salad Vegetable Vegetarian Cinco de Mayo Dinner Chill Boil Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- 1. To prepare the nopales: If necessary, use a small sharp knife to remove any residual thorns or nodules from the cactus leaves. Bring 8 cups salted water to a boil in a large saucepan over high heat. Add the nopales, onion, and garlic and reduce the heat to medium. Cook at a brisk simmer until the nopales are tender, about 6 minutes. Drain and rinse under cold water. Discard the onion and garlic. Cut the nopales into strips about 1/2 inch wide and 2 1/2 inches long. Cover and refrigerate until chilled, at least 2 hours or up to 2 days.
- 2. To make the dressing: Whisk the vinegar, oregano, and red pepper flakes in a small bowl. Gradually whisk in the oil. Season with salt.
- 3. Mix the nopales, tomatoes, red onion, and cilantro in a medium bowl. Add as much dressing as you like (refrigerate any remaining dressing for another use) and toss. Divide the salad among 6 salad plates and top with the avocado and queso fresco. Serve immediately.
ENSALADA DE NOPALITOS (CACTUS SALAD) WITH VEGAN OPTION
This is a delicious recipe using nopales, which are the paddles of the prickly pear cactus. You can use fresh, cooked nopales if you wish, but we just used jarred cactus. We made this for a dinner party and it was a hit! Cooking time is time spent allowing the cactus to absorb the flavors of the other ingredients. There is no actual cooking involved, unless you decide to cook your own fresh cactus. To save time, chop the veggies while you're waiting for the nopales to marinate.
Provided by Annisette
Categories Vegetable
Time 45m
Yield 6-10 serving(s)
Number Of Ingredients 12
Steps:
- Drain the nopalitos and place in a bowl. Cut them into smaller strips, if you prefer.
- Add the white onion, cilantro, Mexican oregano, and lime juice to the nopalitos. Stir well. Set aside for 30 minutes to allow the flavors to mingle.
- While waiting, prepare the toppings.
- When the nopales mixture has sat for 30 minutes, spread the mixture in a 1.5 or 2 inch deep platter.
- Top with chopped tomatoes, cilantro, shredded cheese, onion, jalapeños, and avocado.
- Place the lettuce along the edges of the platter.
- Serve at room temperature.
Nutrition Facts : Calories 180.2, Fat 10.5, SaturatedFat 1.5, Sodium 52.3, Carbohydrate 21.4, Fiber 11.7, Sugar 7, Protein 5.8
CACTUS SALAD
Make and share this Cactus Salad recipe from Food.com.
Provided by Charlotte J
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pare off edges of cactus paddles and slice into ¼ inch strips.
- Bring water, salt, and scallions to a boil.
- Drop in cactus strips and bring to boiling.
- Reduce heat and simmer until tender.
- Drain and rinse.
- Combine vinegar, lime juice, oil, sun dried tomatoes, and oregano in separate bowl.
- Arrange cactus strips and sautéed onions on platter, pour vinegar mixture over salad, sprinkle cheese and chilies on top and serve.
Nutrition Facts : Calories 57.1, Fat 2.2, SaturatedFat 0.3, Sodium 1795.5, Carbohydrate 9.1, Fiber 2.1, Sugar 2.5, Protein 1.6
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