**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.
SOUTHWESTERN CACTUS SALAD
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
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
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
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
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)
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.
ENSALADA DE NOPALITOS (CACTUS SALAD) WITH VEGAN OPTION
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
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
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
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
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
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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