Ensalada de Nopales (Cactus Salad)

Ingredients

Servings

Serves 4
3 cups Jarred cooked nopales (nopalitos), drained and rinsed
1 cup Diced tomato
1/2 cup Fresh cilantro, chopped, plus more for garnish
1/2 cup Thinly sliced white onion
2 tbsps Extra-virgin olive oil
1 tbsps Lime juice
2 tsps Finely chopped serrano pepper
1 tsps Club House ® Oregano Leaves
1 tsps Salt
1/2 tsps
1/2 cup Avocado, peeled, pitted and chopped (optional)
1/2 cup Vegan cheese, chopped (optional)

Procedure

Place all ingredients except avocado and vegan cheese in a large bowl; toss until evenly mixed.
Just before serving, add vegan cheese and avocado if desired, stirring gently to mix. Garnish with additional cilantro leaves. Serve with tortilla chips.

CHEF's TIP!

Test Kitchen Tip: Nopales are the tear-shaped leaves of the Opuntia or prickly pear cactus, harvested all year long in warm, dry regions of Mexico. The pads are harvested young and have a delicate, tart flavour and crisp yet slightly chewy texture. The juicy leaves are eaten raw or cooked in a variety of Mexican dishes.

Recipe type: Flavour Forecast

Ingredients

Servings

Serves 4

Procedure

CHEF's TIP!

Oregano Leaves

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