Best Southwestern Cactus Salad Recipes

Cactus Salad image

Provided by Food Network

Time 3h10m

Number Of Ingredients 17

1 1/2 pounds fresh or prepared cactus paddles or nopales, needles removed
3/4 cup olive oil
1 1/2 teaspoons salt
4 Italian Roma tomatoes, cored, seeded and cut into 1/4-inch dice
1/2 small red onion, cut into 1/4-inch dice
1 to 2 medium serrano chiles, stemmed, seeded and finely diced
2 bunches cilantro, leaves only, chopped
1/2 cup finely grated Cotija or Anejo cheese
1/2 cup red wine vinegar
1 teaspoon freshly ground black pepper
4 to 6 lettuce leaves
1 avocado, peeled, seeded and sliced for garnish
1/4 cup cracked black pepper garnish, recipe follows
2 tablespoons cracked black pepper
1/2 cup olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon salt

Steps:

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. 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 pepper garnish.
In a small bowl, stir all the ingredients together. Spoon over vegetables or drizzle lightly over dressed salads as a garnish.

Cactus Salad With Avocado Dressing- Nopales image

Provided by cookiedog

Categories Vegetable

Time 27m

Yield 4 serving(s)

Number Of Ingredients 15

1/4 onion
2 garlic cloves, mashed
1 teaspoon crumbled dry oregano
salt
1 1/2 lbs nopales, cleaned cactus paddles chopped (about 6 cups)
1 avocado, halved, pitted, and peeled
1/4 cup fresh cilantro leaves plus 1/4 cup chopped fresh cilantro (packed)
3 tablespoons extra-virgin olive oil
1/2 serrano chili, stemmed and seeded
1 1/2 tablespoons distilled white vinegar
fresh ground black pepper
1/2 cup chopped seeded plum tomato
1/2 cup crumbled queso fresco or 1/2 cup feta, cheee
1/3 cup chopped scallion
1 cup pork crackling, chicharrones pieces (optional)

Steps:

Combine the onion, garlic, oregano, 1/2 teaspoon salt, and 4 cups water in a large heavy saucepan, and bring to a boil over high heat. Add the cactus and boil for 7 minutes, or until tender and no longer bright green. Strain the cactus and discard the onion and garlic. Cool completely. (The cactus can be prepared 1 day ahead. Cover and refrigerate.).
Put the avocado, cilantro leaves, olive oil, serrano chile, vinegar, and 2 tablespoons water in a blender. Blend until very smooth (the dressing will be thick). Season to taste with salt and black pepper.
Transfer the cactus to a large bowl and add the tomatoes, queso fresco, scallions, and chopped cilantro. Toss to combine. Add enough dressing to coat, and toss gently. Divide the salad among 4 plates, and top each serving with chicharones if desired.

Nutrition Facts : Calories 211.8, Fat 17.8, SaturatedFat 2.5, Sodium 43.1, Carbohydrate 13, Fiber 8, Sugar 3.4, Protein 3.9