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Cactus Salad

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B6, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Cactus paddles or nopales - needles removed

  2. (fresh or prepared)

  3. 3/4 cup 177ml Olive oil

  4. 1 1/2 teaspoons 7 1/2ml Salt

  5. 4 Italian Roma tomatoes - cored, seeded, and cut in

  6. 1/4" dice

  7. 1/2 Red onion - cut in

  8. 1/4" dice (small)

  9. 1 Medium Serrano chiles - stemmed, seeded, and finely diced

  10. 2 Cilantro, leaves only - chopped

  11. 1/2 cup 73g / 2.6oz Finely-grated Cotija or Anejo cheese

  12. 1/2 cup 118ml Red wine vinegar

  13. 1 teaspoon 5ml Freshly-ground black pepper

  14. 4 Lettuce leaves

  15. 1 Avocado - peeled, seeded, and sliced

  16. 1/4 cup 59ml Cracked Black Pepper Garnish - seeNote

Instructions Jump to Ingredients ↑

  1. * Note: See the "Cracked Black Pepper Garnish" recipe which is included in this collection.

  2. 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.

  3. 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 Black Pepper Garnish.

  4. This recipe yields ? servings.

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