Cactus Salad With Grilled Nopales Recipes

NOPALES ASADOS

Steps:

• Heat the grill to 400 degrees F.
• Meanwhile rinse and pat dry the cactus paddles.
• Brush with the olive oil on both sides.
• Sprinkle with salt on both sides.
• Place on the grill and cook for 5 minutes.
• Turn and cook for an additional 5 minutes.
• If using the top rack of the grill, the cactus will need more time to cook.

CACTUS SALAD WITH GRILLED NOPALES

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.

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.

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.