Ensalada De Nopales Recipe 465 Recipes

ENSALADA DE NOPALITOS

Steps:

• In a large bowl, combine the cactus, tomatoes, onion and cilantro. In a jar with a tight-fitting lid, combine the oil, vinegar, lime juice, oregano and salt; shake well. Just before serving, drizzle over salad and toss to coat. Sprinkle with queso fresco.

ENSALADA DE NOPALES

Steps:

• wash, remove spines and dice the nopales.
• cook in pressure cooker with watter, salt and baking soda plus a stem of cilantro.
• once the cooker has acheived pressure, cook for an additional 5 minutes and wait to cool down.
• meanwhile, dice all remaining veggies.
• remove the nopales from the cooking water.

ENSALADA DE NOPALES (CACTUS SALAD)

Steps:

• Place all ingredients, except avocado and cheese, in a large bowl; toss until evenly mixed.
• Just before serving, add vegan cheese and avocado, if desired, stirring gently to mix. Garnish with additional cilantro leaves. Serve with tortilla chips.
• Test Kitchen Tip: Nopales are the tear-shaped leaves of the Opuntia or prickly pear cactus, harvested all year long in warm, dry regions of Mexico. The pads are harvested young and have a delicate, tart flavor and crisp yet slightly chewy texture. The juicy leaves are eaten both raw or cooked in a variety of Mexican dishes. Nopales are generally sold fresh in Mexico, but jarred nopalitos can be found in Latin markets, online retailers and in the Latin aisle of most supermarkets.