Cactus Salad With Avocado Dressing Nopales Recipes

CACTUS SALAD

Steps:

• Gather the ingredients.
• Pour canned or jarred nopales into a strainer to drain. Rinse under running water until jar liquid is washed off. Leave nopales in long strips or chop into pieces about the same size as the tomato and onions.
• In a large glass, ceramic, or stainless steel bowl, toss together tomato, onion, nopales, and cilantro.
• Place olive oil, lime juice, oregano, and salt into a small jar with lid on. Shake vigorously until mixture comes together. Pour dressing over salad and toss again, gently but thoroughly.
• Cover bowl and refrigerate salad for at least an hour and up to 24 hours for flavors to meld. To serve, garnish with cheese, onion, and avocado.

ENSALADA DE NOPALES (CACTUS SALAD)

Steps:

• 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.
• 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.

CACTUS SALAD WITH AVOCADO DRESSING- NOPALES

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.

CACTUS SALAD

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)

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.