Best 5 California Cactus Salad Recipes

**Discover the Refreshing Delight of California Cactus Salad: A Culinary Journey Through Unique Flavors and Textures**

Prepare to tantalize your taste buds with the California Cactus Salad, a refreshing and distinctive dish that captures the vibrant spirit of California cuisine. This unique salad showcases the extraordinary flavors and textures of tender cactus paddles, complemented by a medley of crisp vegetables, tangy citrus, and a zesty dressing. Get ready to embark on a culinary adventure as we delve into the delightful world of California Cactus Salad, exploring the various recipes that highlight its versatility and appeal. From the classic and traditional preparations to innovative and contemporary twists, this delectable dish promises an unforgettable gustatory experience.

Here are our top 5 tried and tested 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

Ingredients

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

Make and share this Cactus Salad recipe from Food.com.

Provided by Charlotte J

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 large cactus pieces, paddles thorns and nodes removed
2 quarts water
1 tablespoon salt
3 scallions
1/4 cup cider vinegar
1 tablespoon lime juice
1/2 cup sun-dried tomato packed in oil (reserve 1/3 cup oil)
2 teaspoons fresh oregano leaves
1/2 cup red onion, sauteed
1/2 cup queso fresco, crumbled
2 chipotle chiles, drained & chopped

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.

Nutrition Facts : Calories 57.1, Fat 2.2, SaturatedFat 0.3, Sodium 1795.5, Carbohydrate 9.1, Fiber 2.1, Sugar 2.5, Protein 1.6

CALIFORNIA CACTUS SALAD

California Cactus Salad image

This is a Latin inspired recipe adapted from Cooking Light magazine. I sometimes can find cactus pads in Walmart.

Provided by Sharon123

Categories Mexican

Time 23m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 medium cactus pieces, pads (nopales)
1 teaspoon olive oil
3 garlic cloves, minced
1/2 cup canned black beans, rinsed and drained
4 tablespoons green onions, chopped
4 tablespoons fresh cilantro, chopped
1 tablespoon fresh lime juice
1 teaspoon sugar
1/2 teaspoon ground cumin
1/4 teaspoon dried chipotle powder (I mince about 1 tbls. chipotle pepper in adobe)
2 medium tomatoes, diced
6 cups leaves lettuce, shredded
6 tablespoons queso fresco, crumbled
3 tablespoons sour cream

Steps:

Peel thorns from cactus pads with a vegetable peeler, leaving the green skin; cut cactus pads into thin strips.
Heat the oil in a large nonstick skillet over medium high heat. Add the cactus and garlic, saute 7-8 minutes or until cactus is tender. Combine the cactus mixture, beans and the next 7 ingredients(beans through tomatoes).
Arrange 1 1/2 cups lettuce on each of 4 plates, top each with 1/2 cup cactus mixture, 1 1/2 tbls. cheese, and about 2 teaspoons sour cream. Enjoy!
Yield: 4 servings.

Nutrition Facts : Calories 85.7, Fat 3.3, SaturatedFat 1.2, Cholesterol 4.7, Sodium 145.7, Carbohydrate 11.9, Fiber 3.8, Sugar 3.6, Protein 3.6

CACTUS SALAD

Cactus Salad image

Provided by Food Network

Categories side-dish

Time 3h10m

Number Of Ingredients 17

Ingredients

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.

SHRIMP AND CACTUS SALAD

Shrimp and Cactus Salad image

This is a delicious cold salad that is a little different fron the usual fare. Cactus has lots of vitamins, so it's very healthy as well! You couls also multiply the servings by addig cold cooked pasta.

Provided by Sarah 11879

Categories Lactose Free

Time 3h20m

Yield 16 serving(s)

Number Of Ingredients 14

Ingredients

1 lb cactus pieces, paddles or 1 lb fresh green beans
1 cup thinly sliced onion
2 minced garlic cloves
2 medium tomatoes, diced small
3 radishes, julienned
1/4 cup chopped cilantro
3 tablespoons extra virgin olive oil
1 tablespoon white vinegar
1 tablespoon lime juice
2 teaspoons leaves oregano
1 teaspoon salt
fresh ground black pepper
1/4 cup crumbled queso fresco or 1/4 cup feta cheese
2 lbs small cooked peeled and deveined shrimp

Steps:

Pare the spines from the cactus; trim the base and around the edge. Dice into 3/4 x 1/4-inch pieces. Blanch in boiling water for 5 to 7 minutes or until tender. Drain and rinse thoroughly. Combine with the remaining ingredients in a large bowl. Chill in the refrigerator for 3 hours or until cold. Serve cold with baked corn tortillas.

Nutrition Facts : Calories 86.7, Fat 3.2, SaturatedFat 0.5, Cholesterol 110.4, Sodium 273.9, Carbohydrate 1.9, Fiber 0.4, Sugar 0.9, Protein 12.1

Tips:

Choose the right cactus: For this recipe, you'll need a young, tender cactus pad. Look for pads that are about 6 inches long and 2 inches wide, with no blemishes or spines.
Prepare the cactus properly: To remove the spines, hold the cactus pad with a pair of tongs and carefully scrape off the spines with a sharp knife. Then, slice the cactus pad into thin strips.
Use a sharp knife: When slicing the cactus pad, use a sharp knife to get clean, even slices. This will help the cactus cook evenly.
Don't overcook the cactus: Cactus is a tender vegetable, so it doesn't need to be cooked for long. Overcooking will make it tough and rubbery.
Add your favorite toppings: This salad is a great base for all sorts of toppings. Try adding some grilled chicken, shrimp, or tofu. Or, add some chopped vegetables, such as tomatoes, cucumbers, or bell peppers.

Conclusion:

This California Cactus Salad is a refreshing and flavorful dish that's perfect for a summer meal. The cactus is tender and slightly crunchy, and the dressing is tangy and sweet. The salad is also packed with nutrients, making it a healthy choice. So, next time you're looking for a new and exciting salad recipe, give this California Cactus Salad a try!