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
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.
Nutrition Facts : ServingSize 1 serving, Sodium 800 mg, Sugar 10 g, Fiber 9 g, Cholesterol 30 mg, Calories 360 kcal, SaturatedFat 8 g, Fat 23 g, Protein 16 g, Carbohydrate 23 g, UnsaturatedFat 12 g
ENSALADA DE NOPALES Y CAMARONES - CACTUS AND SHRIMP SALAD
Cactus is a common and tasty food item in Mexico and parts of SW USA. Cactus, or NOPALES as they are known in Texas and Mexico, can be found fresh and needle free in the produce section. You can even find jars of Nopales or Nopalitos (little (pieces of) Nopales) in the ethnic aisle of your grocery store. If you choose to use those please drain them and rinse them well. Green Beans or chayote can be substituted if cactus is not available. The nutritional info here is not correct as the olive oil is used for coating the items you are grilling and in the dressing. Not all of it is consumed. This recipe is from La Comida Del Barrio (meaning Foods from the neighborhood) Latin American Cooking in the U.S., by Aaron Sanchez (Clarkson Potter, 2003) This dish would be wonderful with any Mexican cerveza (beer) or with a crisp and fruity Sauvignon Blanc.
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Seed and dice tomatoes. Chop onion and cilantro. Finely dice the jalapeno and mix all together in a large bowl. Set aside.
- In a separate medium sized bowl, combine the garlic and half of the extra virgin olive oil. Brush the nopales with the garlic oil to coat using a basting brush, season both sides with salt and pepper to taste. Reserve the leftover garlic oil.
- Place the cactus on a preheated a grill or grill pan over a medium-high flame and cook until limp, about 4 minutes on each side. Remove and allow to cool, then cut the pads into ¼-inch thick strips. Add to the tomato mixture.
- Brush the shrimp with the reserved garlic oil and season with salt and pepper. Grill for 3 minutes on each side, until firm and pink and add to the tomato-nopales mixture.
- Add the vinegar, tequila and remaining olive oil and toss to coat. Season with salt and pepper to taste. Serve in a lettuce leaf or corn tortilla.
Nutrition Facts : Calories 326.9, Fat 28.2, SaturatedFat 4, Cholesterol 86.4, Sodium 91.1, Carbohydrate 6.2, Fiber 1.4, Sugar 3.2, Protein 12.6
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/RELISH OR ENSALADA DE NOPALITOS
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
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
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.
GUISADO DE NOPALES - CACTUS PADDLE STEW
A unique recipe from Inelva Carrasco Espinosa of Oaxaca, Mexico also known as stewed cactus paddles. Epazote - pronounced (eh-paw-ZOH-teh) An herb well-known to Mexican and Caribbean cooking. It is also known as pigweed or Mexican tea and is frequently regarded as a garden pest. It is most commonly used in black bean recipes to ward off some of the gassy side affects of eating beans. Much like cilantro, it is referred to as an acquired taste. The herb is quite pungent and some say it smells like fuel. Epazote is a commonly found plant native to Mexico and the tropical regions of Central and South America and is widely naturalized throughout the world. In Brazil it goes by the name erva-de-santa-maria or mastruco; in Peru it's called paico, and it is known throughout Mexico and Latin America as epazote.
Provided by Molly53
Categories Stew
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Bring a medium saucepan of water to a boil.
- Trim off spines and damaged bits, clean and wash the cactus.
- Cut each paddle into half-inch squares.
- Drop the cactus pieces into the boiling water and cook for 5 minutes; drain.
- Trim stem ends of the tomatoes and cut the tomatoes into quarters.
- Place them in a blender container with the onion and one-fourth cup water.
- Whirl until thoroughly blended.
- Heat the olive oil in a saucepan.
- Add the tomato mixture, epazote, chicken base and salt.
- Bring to a boil and simmer uncovered about 10 minutes.
- Add the cactus squares and the remaining one-fourth cup water.
- Bring to a boil and simmer gently, uncovered, 5 minutes.
- If the sauce becomes too thick, thin with a little water.
Nutrition Facts : Calories 71.7, Fat 3.7, SaturatedFat 0.5, Sodium 336.9, Carbohydrate 9, Fiber 4, Sugar 4.6, Protein 2.6
ENSALADA DE NOPALES
Make and share this Ensalada De Nopales recipe from Food.com.
Provided by Salvador Vilchis
Categories Vegetable
Time 45m
Yield 750 g, 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 90.8, Fat 7, SaturatedFat 1, Sodium 484.9, Carbohydrate 6.6, Fiber 3.1, Sugar 3, Protein 2
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