California Cactus Salad Recipes

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CALIFORNIA CACTUS SALAD



California Cactus Salad image

This is a Latin inspired recipe adapted from Cooking Light magazine. I sometimes can find cactus pads in Walmart.

Provided by Sharon123

Categories     Mexican

Time 23m

Yield 4 serving(s)

Number Of Ingredients 14

2 medium cactus pieces, pads (nopales)
1 teaspoon olive oil
3 garlic cloves, minced
1/2 cup canned black beans, rinsed and drained
4 tablespoons green onions, chopped
4 tablespoons fresh cilantro, chopped
1 tablespoon fresh lime juice
1 teaspoon sugar
1/2 teaspoon ground cumin
1/4 teaspoon dried chipotle powder (I mince about 1 tbls. chipotle pepper in adobe)
2 medium tomatoes, diced
6 cups leaves lettuce, shredded
6 tablespoons queso fresco, crumbled
3 tablespoons sour cream

Steps:

  • Peel thorns from cactus pads with a vegetable peeler, leaving the green skin; cut cactus pads into thin strips.
  • Heat the oil in a large nonstick skillet over medium high heat. Add the cactus and garlic, saute 7-8 minutes or until cactus is tender. Combine the cactus mixture, beans and the next 7 ingredients(beans through tomatoes).
  • Arrange 1 1/2 cups lettuce on each of 4 plates, top each with 1/2 cup cactus mixture, 1 1/2 tbls. cheese, and about 2 teaspoons sour cream. Enjoy!
  • Yield: 4 servings.

Nutrition Facts : Calories 85.7, Fat 3.3, SaturatedFat 1.2, Cholesterol 4.7, Sodium 145.7, Carbohydrate 11.9, Fiber 3.8, Sugar 3.6, Protein 3.6

CACTUS SALAD



Cactus Salad image

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

4 large cactus pieces, paddles thorns and nodes removed
2 quarts water
1 tablespoon salt
3 scallions
1/4 cup cider vinegar
1 tablespoon lime juice
1/2 cup sun-dried tomato packed in oil (reserve 1/3 cup oil)
2 teaspoons fresh oregano leaves
1/2 cup red onion, sauteed
1/2 cup queso fresco, crumbled
2 chipotle chiles, drained & chopped

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

CACTUS SALAD



Cactus Salad image

Provided by Food Network

Categories     side-dish

Time 3h10m

Number Of Ingredients 17

1 1/2 pounds fresh or prepared cactus paddles or nopales, needles removed
3/4 cup olive oil
1 1/2 teaspoons salt
4 Italian Roma tomatoes, cored, seeded and cut into 1/4-inch dice
1/2 small red onion, cut into 1/4-inch dice
1 to 2 medium serrano chiles, stemmed, seeded and finely diced
2 bunches cilantro, leaves only, chopped
1/2 cup finely grated Cotija or Anejo cheese
1/2 cup red wine vinegar
1 teaspoon freshly ground black pepper
4 to 6 lettuce leaves
1 avocado, peeled, seeded and sliced for garnish
1/4 cup cracked black pepper garnish, recipe follows
2 tablespoons cracked black pepper
1/2 cup olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon salt

Steps:

  • Preheat grill or broiler. Place cactus paddles in a bowl and toss with 1/4 cup of the olive oil and 1/2 teaspoon of the salt. Grill or broil the paddles until grill marks appear on each side, or they turn dark green with black patches, about 3 to 5 minutes. Set aside to cool to room temperature. Cover and chill 2 to 4 hours or overnight. Cut cactus into 1/2-inch pieces. In a large bowl, combine the cactus, tomatoes, onions, chiles, cilantro and cheese with the remaining 1/2 cup oil, the vinegar, the remaining 1 teaspoon salt and pepper. Toss well. Serve on plates lined with lettuce leaves, and garnish with avocado slices sprinkled with cracked pepper garnish.
  • In a small bowl, stir all the ingredients together. Spoon over vegetables or drizzle lightly over dressed salads as a garnish.

SHRIMP AND CACTUS SALAD



Shrimp and Cactus Salad image

This is a delicious cold salad that is a little different fron the usual fare. Cactus has lots of vitamins, so it's very healthy as well! You couls also multiply the servings by addig cold cooked pasta.

Provided by Sarah 11879

Categories     Lactose Free

Time 3h20m

Yield 16 serving(s)

Number Of Ingredients 14

1 lb cactus pieces, paddles or 1 lb fresh green beans
1 cup thinly sliced onion
2 minced garlic cloves
2 medium tomatoes, diced small
3 radishes, julienned
1/4 cup chopped cilantro
3 tablespoons extra virgin olive oil
1 tablespoon white vinegar
1 tablespoon lime juice
2 teaspoons leaves oregano
1 teaspoon salt
fresh ground black pepper
1/4 cup crumbled queso fresco or 1/4 cup feta cheese
2 lbs small cooked peeled and deveined shrimp

Steps:

  • Pare the spines from the cactus; trim the base and around the edge. Dice into 3/4 x 1/4-inch pieces. Blanch in boiling water for 5 to 7 minutes or until tender. Drain and rinse thoroughly. Combine with the remaining ingredients in a large bowl. Chill in the refrigerator for 3 hours or until cold. Serve cold with baked corn tortillas.

Nutrition Facts : Calories 86.7, Fat 3.2, SaturatedFat 0.5, Cholesterol 110.4, Sodium 273.9, Carbohydrate 1.9, Fiber 0.4, Sugar 0.9, Protein 12.1

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