Nopal Salad Food

CACTUS SALAD

Cactus Salad image

Learn to make a classic salad from Mexico's iconic nopal cactus and discover your new favorite veggie. You can use jarred or fresh cactus pieces.

Provided by Robin Grose

Categories Appetizer Salad Side Dish Salad

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

1 tomato, chopped
1 small white or purple onion, chopped
2 cups of chopped, cooked nopales (from a jar, or see below recipes for instructions for using fresh cactus)
1/4 cup finely chopped cilantro (leaves and stems)
2 tablespoons olive oil
2 tablespoons freshly squeezed Mexican lime juice
1 tablespoon dried oregano
1/2 teaspoon kosher salt
Crumbled queso fresco cheese , for garnish
Thinly sliced onion, for garnish
Sliced avocado, for garnish

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

CACTUS PADDLE SALAD (NOPALES SALAD)

Cactus Paddle Salad (Nopales Salad) image

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

Ingredients

1/4 teaspoon salt
4 medium nopales, trimmed, scraped, cut into strips
1 large tomatoes, cored, peeled, diced
1 small onion, diced
6 fresh cilantro stems, chopped
3 tablespoons olive oil
1 tablespoon balsamic vinegar or 1 tablespoon cider vinegar
1/8 teaspoon oregano
1/8 teaspoon salt
8 romaine lettuce leaves
3 tablespoons queso fresco, Mexican, crumbled
2 pickled jalapeno peppers, drained, sliced
8 radishes, thinly sliced

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.

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