Cactus Paddle Salad Nopales Salad Recipes

CACTUS SALAD WITH GRILLED NOPALES

Cactus Salad with Grilled Nopales image

This cactus salad has fresh vegetables, grilled nopales, and tangy chili lime dressing. Make this recipe for a delicious Mexican side dish.

Provided by Kevin Is Cooking

Time 28m

Number Of Ingredients 13

Ingredients

6 cactus paddles (nopales) (trimmed)
2 limes (juiced)
1 tbsp olive oil
1/2 tsp salt (divided)
1/2 tsp black pepper (divided)
1/4 tsp ground cumin
2 small serrano chiles (minced)
2 garlic cloves (minced)
4 Roma tomatoes (cut into chunks)
1 cup red onion (thinly sliced (1/2 medium onion))
1 avocado (pitted and cubed)
1/3 cup cilantro (chopped)
1/4 cup cotija cheese (crumbled)

Steps:

Typically cactus paddles are sold with the thorns removed. If not, use a small paring knife or vegetable peeler to remove and discard thorns and any blemishes on cactus. Wash and use paper towels to pat the cactus paddles dry. Rub both sides with vegetable oil and sprinkle 1/4 tsp of salt and 1/4 tsp of pepper over all. Set aside on platter while grill is heated to 400°F.
In a salad bowl, whisk together the lime juice, olive oil, remaining salt and pepper and cumin. Add the minced chiles and garlic. Allow to rest while grilling the cactus.
Transfer cactus paddles to the hot grill. Cook each side for 4 minutes or until grill marks are visible. Remove from heat and allow to cool while you assemble the remaining salad ingredients.
Add the tomatoes, red onion, avocado and cilantro to the marinated chile dressing. Toss to coat.
Slice each cactus in half lengthwise. Stack both pieces and slice into 1/2 inch strips. Repeat with remaining paddles. Add to the salad and toss to mix. Serve immediately or chill for an hour.
Sprinkle the cotija cheese on top before plating. Serve as a starter salad, with tortilla chips as an appetizer or with grilled grilled meats.

Nutrition Facts : Calories 178 kcal, Carbohydrate 15 g, Protein 4 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 8 mg, Sodium 406 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving

CACTUS PADDLE SALAD (NOPALES SALAD)

Cactus Paddle Salad (Nopales Salad) image

If you can't get fresh nopales, you can substitute a 12 - 15 ounce jar of the cactus pieces, drained. If you can't find Mexican queso fresco, you can substitue feta cheese--but the feta may be saltier than the queso so adjust your seasoning.

Provided by Chef Kate

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

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.

CACTUS SALAD WITH AVOCADO DRESSING- NOPALES

Cactus Salad With Avocado Dressing- Nopales image

This makes a nice side for traditional Mexican dishes. It is much different than the usual nopales salad because it takes on the flavor of the avocado. I even ate this for breakfast with a tostada shell! You can prepare the nopales ahead but don't make the dressing too far in advanced because it may discolor. I also kept it healthier by leaving out the chicharron. From Fresh Mexico by By Marcella Valladolid.

Provided by cookiedog

Categories Vegetable

Time 27m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

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

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