Best 7 Cactus Salad Recipes

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**Discover the Delightful Cactus Salad: A Refreshing Culinary Adventure**

Embark on a culinary journey with the extraordinary cactus salad, a vibrant and flavorful dish that tantalizes the taste buds. Originating from the arid regions of Mexico, this unique salad showcases the beauty of the desert flora, featuring tender cactus paddles, crisp vegetables, and a zesty dressing. With variations ranging from traditional Mexican recipes to modern fusion creations, cactus salad offers a refreshing and nutritious experience that is perfect for any occasion. Explore the vibrant flavors of the classic cactus salad, where tangy cactus harmonizes with crunchy jicama, juicy tomatoes, and a spicy-sweet dressing. Alternatively, indulge in the delightful Grilled Cactus Salad, where smoky cactus pairs perfectly with grilled vegetables and a tangy vinaigrette. For a modern twist, try the Cactus and Avocado Salad, featuring creamy avocado, crisp cucumber, and a zesty lime dressing. No matter your preference, the cactus salad is a culinary delight that will transport you to the heart of the desert, leaving you refreshed and invigorated. Join us on this culinary adventure as we dive into the world of cactus salads, exploring the diverse recipes and flavors that make this dish so special.

Let's cook with our recipes!

SOUTHWESTERN CACTUS SALAD



Southwestern Cactus Salad image

A delicious spicy salad, made from tender cactus, tomatoes, onions, jalapenos, cilantro, and lemons. This is hot and spicy, so beware!

Provided by Lupe Burke

Categories     Salad     Vegetable Salad Recipes

Time 1h5m

Yield 8

Number Of Ingredients 7

1 (16 ounce) jar nopales - drained, rinsed, and dried
2 cups chopped tomatoes
½ cup diced onion
5 jalapeno peppers, seeded and minced
½ cup fresh cilantro leaves
2 lemons
½ teaspoon garlic salt

Steps:

  • In a medium size mixing bowl, combine cactus, tomatoes, onions, jalapenos and cilantro. Squeeze the juice from both lemons over the mixture. Cover and refrigerate for at least 1 hour. Sprinkle with garlic salt (if you'd like) and serve.

Nutrition Facts : Calories 30 calories, Carbohydrate 8.2 g, Fat 0.3 g, Fiber 3.6 g, Protein 1.7 g, Sodium 130.6 mg, Sugar 1.9 g

CACTUS SALAD



Cactus Salad image

Provided by Food Network

Categories     side-dish

Time 3h10m

Number Of Ingredients 17

1 1/2 pounds fresh or prepared cactus paddles or nopales, needles removed
3/4 cup olive oil
1 1/2 teaspoons salt
4 Italian Roma tomatoes, cored, seeded and cut into 1/4-inch dice
1/2 small red onion, cut into 1/4-inch dice
1 to 2 medium serrano chiles, stemmed, seeded and finely diced
2 bunches cilantro, leaves only, chopped
1/2 cup finely grated Cotija or Anejo cheese
1/2 cup red wine vinegar
1 teaspoon freshly ground black pepper
4 to 6 lettuce leaves
1 avocado, peeled, seeded and sliced for garnish
1/4 cup cracked black pepper garnish, recipe follows
2 tablespoons cracked black pepper
1/2 cup olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon salt

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 SALAD



Cactus Salad image

Provided by Priscila Satkoff

Categories     Salad     Vegetable     Vegetarian     Cinco de Mayo     Dinner     Chill     Boil     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 15

Nopales
6 nopales (cactus leaves)
1 onion, quartered
4 garlic cloves, crushed
Dressing
1/4 cup cider vinegar
1 tablespoons dried oregano, preferably Mexican
1 tablespoon red pepper flakes
3/4 cup extra-virgin olive oil
Fine sea salt to taste
3 plum (Roma) tomatoes, cut into thin wedges
1/2 red onion, thinly sliced
1/2 cup chopped fresh cilantro
1 avocado, peeled, pitted, and thinly sliced
1/2 cup (2 ounces) grated queso fresco or ricotta salata cheese

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.

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

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.

ENSALADA DE NOPALITOS (CACTUS SALAD) WITH VEGAN OPTION



Ensalada De Nopalitos (Cactus Salad) With Vegan Option image

This is a delicious recipe using nopales, which are the paddles of the prickly pear cactus. You can use fresh, cooked nopales if you wish, but we just used jarred cactus. We made this for a dinner party and it was a hit! Cooking time is time spent allowing the cactus to absorb the flavors of the other ingredients. There is no actual cooking involved, unless you decide to cook your own fresh cactus. To save time, chop the veggies while you're waiting for the nopales to marinate.

Provided by Annisette

Categories     Vegetable

Time 45m

Yield 6-10 serving(s)

Number Of Ingredients 12

32 ounces nopalitos (get the kind that are sliced)
6 tablespoons white onions, chopped
1 cup fresh cilantro, chopped
1 teaspoon dried Mexican oregano
4 tablespoons fresh lime juice
4 tomatoes, cut into wedges
2/3 cup fresh cilantro, chopped
2/3 cup queso fresco (vegan cheese can be used for a vegan option) or 2/3 cup Anejo cheese, crumbled or shredded (vegan cheese can be used for a vegan option)
2/3 cup purple onion, sliced into thin rings
6 canned chilies, jalapenos en escabeche cut into chunks
2 avocados, sliced
1 large head romaine lettuce, torn into bite-sized pieces

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.

Nutrition Facts : Calories 180.2, Fat 10.5, SaturatedFat 1.5, Sodium 52.3, Carbohydrate 21.4, Fiber 11.7, Sugar 7, Protein 5.8

CACTUS, ZUCCHINI AND RED PEPPER SALAD



Cactus, Zucchini and Red Pepper Salad image

Make your next party the talk of the town by serving this colorful salad of cactus, zucchini and red pepper tossed with a cilantro vinaigrette.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 6

Number Of Ingredients 11

1/2 cup olive or vegetable oil
1/4 cup white wine vinegar
1 tablespoon chopped fresh cilantro
1/2 teaspoon salt
1 clove garlic, finely chopped
1/8 teaspoon freshly ground pepper
8 cups water
1 tablespoon salt
1/2 lb fresh prickly pear cactus pad, peeled, cut into 1/2-inch pieces
2 small zucchini, thinly sliced
1 medium red bell pepper, cut into 1/4-inch strips

Steps:

  • To make vinaigrette, in small bowl, mix oil, vinegar, cilantro, 1/2 teaspoon salt, garlic and pepper with wire whisk until well blended.
  • In 3-quart saucepan, heat water and salt to boiling. Add cactus. Heat to boiling; reduce heat. Boil uncovered 5 minutes; drain. Immediately rinse with cold water, or plunge into large bowl of ice and water; drain. Repeat rinsing and draining twice.
  • In large bowl, mix cactus, zucchini and bell pepper. Add vinaigrette; toss to mix.

Nutrition Facts : Calories 175, Carbohydrate 4 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 290 mg

NOPAL (CACTUS) SALAD



Nopal (Cactus) Salad image

We love this salad. It's very different but also very delicious.I hope you like it too.

Provided by ALEKSANDRA B.

Categories     Other Salads

Time 25m

Number Of Ingredients 9

3 cactus leaves
3 eggs, hard boiled2
2 Tbsp sweet relish or 2 pickles,chopped
1 can(s) sweet peas
1/2 c yogurt,plain
1/4 c mayonnaise, light
1 Tbsp mustard
pinch salt and pepper
2 green onions,chopped

Steps:

  • 1. Clean the needles from the cactus leaves (or you can buy them already cleaned off).Cut in 1 inch stripes and boil for 10 minutes.
  • 2. Pour to one bowl.Add the peas (drained and rinsed),add chopped eggs,relish and green onion.
  • 3. In a small bowl, mix all dressing ingredients.Pour over the vegetables.Serve with any meat for dinner or serve it with salmon, rice,and beans like I did for dinner tonight.

Tips:

  • Choose the right cactus: Select a cactus with soft, tender pads, such as the prickly pear cactus. Avoid varieties with sharp spines or tough pads.
  • Prepare the cactus properly: Remove the spines from the cactus pads using a sharp knife or vegetable peeler. Cut the pads into thin strips or cubes.
  • Blanch the cactus: Boiling the cactus pads for a few minutes helps remove the slimy texture and mellows the flavor.
  • Use fresh, quality ingredients: Use fresh, ripe tomatoes, onions, and cilantro for the best flavor.
  • Experiment with different dressings: Try different dressings to find one that you like. A simple vinaigrette, a creamy dressing, or a spicy dressing are all good options.
  • Serve chilled: Cactus salad is best served chilled, so refrigerate it for at least an hour before serving.

Conclusion:

Cactus salad is a refreshing and healthy dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. With a few simple ingredients and a little bit of time, you can enjoy this delicious and unique salad that also offers various health benefits. So, next time you're looking for a new and exciting salad recipe, give cactus salad a try!

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