Ensalada de Nopales (Cactus Salad)


*This recipe was created for 6 servings. To adjust the serving quantity, enter a new yield (6 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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

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. 

Instructions

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.

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