Best 4 Nopal Cactus Salad Recipes
**Nopal Cactus Salad: A Refreshing and Nutritious Dish**
Nopal cactus salad is a delightful and nutritious dish that offers a unique culinary experience. Originating from Mexico, this salad features the tender pads of the nopal cactus, also known as prickly pear cactus, as its main ingredient. These pads, when cleaned and sliced, reveal a vibrant green interior that adds a distinct color and texture to the salad. Nopal cactus is not only visually appealing but also packed with essential nutrients, including fiber, vitamins, and minerals. Its slightly tangy flavor pairs wonderfully with a variety of dressings, making it a versatile ingredient that can be enjoyed in different ways. This article presents a collection of nopal cactus salad recipes that cater to diverse tastes and preferences. From classic Mexican-inspired salads with a zesty dressing to refreshing variations with grilled nopal and tangy vinaigrettes, these recipes offer a delightful fusion of flavors and textures. Whether you're looking for a light and healthy lunch option or a flavorful side dish, these nopal cactus salad recipes are sure to impress.
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
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
SHRIMP AND NOPAL CACTUS SALAD
Provided by Terry Conlan
Categories Salad Garlic Onion Tomato Appetizer Feta Shrimp Radish Summer Chill Healthy Cilantro Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 16 (1-cup) servings
Number Of Ingredients 14
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.
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.
Tips:
- Choose the right nopales: Look for nopales that are firm and have a deep green color. Avoid nopales that are slimy or have brown spots.
- Prepare the nopales properly: To remove the spines, hold the nopales with a pair of tongs and use a sharp knife to slice off the edges. Then, use a vegetable peeler to remove the outer layer of the nopales.
- Cook the nopales thoroughly: Nopales can be cooked in a variety of ways, but they should always be cooked until they are tender. Boiling or grilling are two popular methods for cooking nopales.
- Add flavor to the nopales: Nopales have a mild flavor, so they can be paired with a variety of other ingredients to add flavor. Some popular options include tomatoes, onions, cilantro, and lime juice.
- Be creative: Nopales are a versatile ingredient that can be used in a variety of dishes. Try using them in salads, tacos, burritos, and soups.
Conclusion:
Nopales are a delicious and nutritious ingredient that can be used in a variety of dishes. They are a good source of fiber, vitamins, and minerals. If you are looking for a new and exciting way to add vegetables to your diet, nopales are a great option.
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