Ensalada de Nopales (Cactus Salad)
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| Ingredients | Quantities |
|---|---|
| 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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