Ensalada De Nopalitos Cactus Salad With Vegan Option Recipes

ENSALADA DE NOPALES (CACTUS SALAD)

Ensalada de Nopales (Cactus Salad) image

Nopal, or cactus leaf, is enjoyed all over Mexico in everything from salads to soups to salsa. Here, pre-cooked nopales help you get a head start on this colorful salad that's brimming with fresh tomatoes, onion, lime juice, cilantro, and spice. Serve it up as a topping or side with tacos and tostadas.

Provided by Club House

Yield 6

Number Of Ingredients 11

Ingredients

3 cups (750 ml) jarred cooked nopales (nopalitos) drained and rinsed
1 cup (250 ml) diced tomatoes
1/2 cup (125 ml) fresh cilantro chopped, plus more for garnish
1/2 cup (125 ml) thinly sliced white onion
2 tbsps (30 ml) extra-virgin olive oil
1 tbsp (15 ml) lime juice
2 tsps (10 ml) finely chopped serrano pepper
1 tsp (5 ml) oregano leaves (club house)
1 tsp (5 ml) salt
1/2 tsp (2 ml) pepper coarse black (club house)
1/2 cup (125 ml) avocado peeled, pitted and chopped (optional)

Steps:

Place all ingredients except avocado and vegan 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 flavour and crisp yet slightly chewy texture. The juicy leaves are eaten raw or cooked in a variety of Mexican dishes.

Nutrition Facts : Calories 73 Calories

CACTUS PADDLE SALAD/RELISH OR ENSALADA DE NOPALITOS

Cactus Paddle Salad/Relish or Ensalada de Nopalitos image

Make and share this Cactus Paddle Salad/Relish or Ensalada de Nopalitos recipe from Food.com.

Provided by Diana Adcock

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 (15 ounce) jar cactus pieces, drained and well rinsed
1 ripe tomatoes, cored and diced
1/4-1/2 cup diced red onion
6 -8 sprigs cilantro, chopped
3 teaspoons vegetable oil
1 teaspoon cider vinegar
1/2 teaspoon dried oregano (Mexican if you can find it)
1/8 teaspoon salt
black pepper
1 pickled jalapeno, diced

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.

Nutrition Facts : Calories 41.7, Fat 3.5, SaturatedFat 0.5, Sodium 76.3, Carbohydrate 2.6, Fiber 0.8, Sugar 1.4, Protein 0.5

ENSALADA DE NOPALITOS

Ensalada de Nopalitos image

-Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 jar (15 ounces) sliced cactus, rinsed and drained
2 medium tomatoes, cut into 1-inch pieces
1/4 cup finely chopped onion
2 tablespoons chopped fresh cilantro
3 tablespoons canola oil
1 tablespoon rice vinegar
1 teaspoon lime juice
1 teaspoon dried Mexican oregano
1/8 teaspoon salt
1/4 cup crumbled queso fresco

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.

Nutrition Facts :

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