Cactus Salad With Avocado Dressing Nopales Food

ENSALADA DE NOPALES, CACTUS SALAD

Steps:

• Dice the nopales and toss with salt. You want all the cut sides of the nopales to have salt on them. Put them in a colander in the sink and let this drain for 1 hour. When the time has elapsed, rinse the nopales under cold water until they are no longer slimy, which should take maybe 3 to 5 minutes. Pat dry with a kitchen towel put into a large bowl.
• While the nopales are sitting in the colander, mix the diced onion with a little salt and the lime juice and let them pickle a bit. This takes the harsh edge off the raw onion. If you want, you can add the minced chiles to the lime juice, too.
• When you're ready, mix all the ingredients together and serve.

ENSALADA DE NOPALES (CACTUS SALAD)

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.

ENSALADA DE NOPALES (CACTUS SALAD)

Steps:

• In a small bowl or jar whisk together the olive oil, lime juice, agave or honey, dried oregano, salt and pepper.
• Set aside.
• In a large bowl combine the cactus, tomato, sliced onion, cilantro, queso fresco, and jalapeños if you're using any. Mix to combine all ingredients.
• Note: Do not mix in the avocado just yet as it will become all mushy when mixing the salad a few times. Leave it for the last step!
• Pour the desired amount of dressing over the salad and mix together.
• Add the cubed avocado and gently fold into the salad.

CACTUS SALAD WITH AVOCADO DRESSING- NOPALES

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.

CACTUS SALAD

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.

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:

• 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.

ENSALADA DE NOPALITOS (CACTUS SALAD) WITH VEGAN OPTION

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.

CACTUS SALAD

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.