Best Cactus Salad With Avocado Dressing Nopales Recipes

Cactus Salad image

Provided by Priscila Satkoff

Yield Makes 6 servings

Number Of Ingredients 15

Nopales
6 nopales (cactus leaves)
1 onion, quartered
4 garlic cloves, crushed
Dressing
1/4 cup cider vinegar
1 tablespoons dried oregano, preferably Mexican
1 tablespoon red pepper flakes
3/4 cup extra-virgin olive oil
Fine sea salt to taste
3 plum (Roma) tomatoes, cut into thin wedges
1/2 red onion, thinly sliced
1/2 cup chopped fresh cilantro
1 avocado, peeled, pitted, and thinly sliced
1/2 cup (2 ounces) grated queso fresco or ricotta salata cheese

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.

Cactus Paddle Salad (Nopales Salad) image

Provided by Chef Kate

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 teaspoon salt
4 medium nopales, trimmed, scraped, cut into strips
1 large tomatoes, cored, peeled, diced
1 small onion, diced
6 fresh cilantro stems, chopped
3 tablespoons olive oil
1 tablespoon balsamic vinegar or 1 tablespoon cider vinegar
1/8 teaspoon oregano
1/8 teaspoon salt
8 romaine lettuce leaves
3 tablespoons queso fresco, Mexican, crumbled
2 pickled jalapeno peppers, drained, sliced
8 radishes, thinly sliced

Steps:

Heat 6 inches of water and 1/2 teaspoon of the salt to a boil in a Dutch oven over medium-high heat.
Add the cactus and boil, uncovered, until tender, about 20 minutes.
Drain the cactus and transfer it to a large bowl.
Add tomato, onion and cilantro; set aside.
Whisk together the oil, vinegar, oregano and salt; pour over the vegetables and toss.
Line a platter with lettuce leaves; top with salad; sprinkle with cheese; garnish with jalapenos and radish slices.

Ensalada De Nopalitos (Cactus Salad) With Vegan Option image

Provided by Annisette

Categories Vegetable

Time 45m

Yield 6-10 serving(s)

Number Of Ingredients 12

32 ounces nopalitos (get the kind that are sliced)
6 tablespoons white onions, chopped
1 cup fresh cilantro, chopped
1 teaspoon dried Mexican oregano
4 tablespoons fresh lime juice
4 tomatoes, cut into wedges
2/3 cup fresh cilantro, chopped
2/3 cup queso fresco (vegan cheese can be used for a vegan option) or 2/3 cup Anejo cheese, crumbled or shredded (vegan cheese can be used for a vegan option)
2/3 cup purple onion, sliced into thin rings
6 canned chilies, jalapenos en escabeche cut into chunks
2 avocados, sliced
1 large head romaine lettuce, torn into bite-sized pieces

Steps:

Drain the nopalitos and place in a bowl. Cut them into smaller strips, if you prefer.
Add the white onion, cilantro, Mexican oregano, and lime juice to the nopalitos. Stir well. Set aside for 30 minutes to allow the flavors to mingle.
While waiting, prepare the toppings.
When the nopales mixture has sat for 30 minutes, spread the mixture in a 1.5 or 2 inch deep platter.
Top with chopped tomatoes, cilantro, shredded cheese, onion, jalapeños, and avocado.
Place the lettuce along the edges of the platter.
Serve at room temperature.

Nutrition Facts : Calories 180.2, Fat 10.5, SaturatedFat 1.5, Sodium 52.3, Carbohydrate 21.4, Fiber 11.7, Sugar 7, Protein 5.8