Cactus Salad Recipes

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CACTUS SALAD



Cactus Salad image

Learn to make a classic salad from Mexico's iconic nopal cactus and discover your new favorite veggie. You can use jarred or fresh cactus pieces.

Provided by Robin Grose

Categories     Appetizer     Salad     Side Dish     Salad

Time 40m

Yield 4

Number Of Ingredients 11

1 tomato, chopped
1 small white or purple onion, chopped
2 cups of chopped, cooked nopales (from a jar, or see below recipes for instructions for using fresh cactus)
1/4 cup finely chopped cilantro (leaves and stems)
2 tablespoons olive oil
2 tablespoons freshly squeezed Mexican lime juice
1 tablespoon dried oregano
1/2 teaspoon kosher salt
Crumbled queso fresco cheese , for garnish
Thinly sliced onion, for garnish
Sliced avocado, for garnish

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.

Nutrition Facts : Calories 371 kcal, Carbohydrate 23 g, Cholesterol 21 mg, Fiber 11 g, Protein 11 g, SaturatedFat 7 g, Sodium 418 mg, Sugar 8 g, Fat 29 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g

SOUTHWESTERN CACTUS SALAD



Southwestern Cactus Salad image

A delicious spicy salad, made from tender cactus, tomatoes, onions, jalapenos, cilantro, and lemons. This is hot and spicy, so beware!

Provided by Lupe Burke

Categories     Salad     Vegetable Salad Recipes

Time 1h5m

Yield 8

Number Of Ingredients 7

1 (16 ounce) jar nopales - drained, rinsed, and dried
2 cups chopped tomatoes
½ cup diced onion
5 jalapeno peppers, seeded and minced
½ cup fresh cilantro leaves
2 lemons
½ teaspoon garlic salt

Steps:

  • In a medium size mixing bowl, combine cactus, tomatoes, onions, jalapenos and cilantro. Squeeze the juice from both lemons over the mixture. Cover and refrigerate for at least 1 hour. Sprinkle with garlic salt (if you'd like) and serve.

Nutrition Facts : Calories 30 calories, Carbohydrate 8.2 g, Fat 0.3 g, Fiber 3.6 g, Protein 1.7 g, Sodium 130.6 mg, Sugar 1.9 g

CACTUS SALAD



Cactus Salad image

Make and share this Cactus Salad recipe from Food.com.

Provided by Charlotte J

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 large cactus pieces, paddles thorns and nodes removed
2 quarts water
1 tablespoon salt
3 scallions
1/4 cup cider vinegar
1 tablespoon lime juice
1/2 cup sun-dried tomato packed in oil (reserve 1/3 cup oil)
2 teaspoons fresh oregano leaves
1/2 cup red onion, sauteed
1/2 cup queso fresco, crumbled
2 chipotle chiles, drained & chopped

Steps:

  • Pare off edges of cactus paddles and slice into ¼ inch strips.
  • Bring water, salt, and scallions to a boil.
  • Drop in cactus strips and bring to boiling.
  • Reduce heat and simmer until tender.
  • Drain and rinse.
  • Combine vinegar, lime juice, oil, sun dried tomatoes, and oregano in separate bowl.
  • Arrange cactus strips and sautéed onions on platter, pour vinegar mixture over salad, sprinkle cheese and chilies on top and serve.

Nutrition Facts : Calories 57.1, Fat 2.2, SaturatedFat 0.3, Sodium 1795.5, Carbohydrate 9.1, Fiber 2.1, Sugar 2.5, Protein 1.6

ENSALADA DE NAPALITOS: CACTUS SHOOT SALAD



Ensalada de Napalitos: Cactus Shoot Salad image

Provided by Aarón Sánchez

Time 20m

Yield 4 servings

Number Of Ingredients 8

4 fresh cactus pads, or 1 pint jar cactus shoots
1/2 cup green onion, chopped
1 cup tomato, chopped
1/4 cup cilantro leaves, chopped
1 fresh green jalapeno, stems and ribs removed and chopped
1 garlic clove, mashed
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice

Steps:

  • Begin by blanching cactus pads in salted boiling water until tender, for about 5 minutes; then shock in ice water.
  • Julienne cactus pads into strips lengthwise. In a small salad bowl, mix in the green onion, tomato, cilantro, jalapeno, and cactus pads.
  • In separate bowl mix garlic, oil and lime juice. Add all the other ingredients and season to taste with salt and pepper.

CACTUS SALAD



Cactus Salad image

Provided by Food Network

Categories     side-dish

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.

CALIFORNIA CACTUS SALAD



California Cactus Salad image

This is a Latin inspired recipe adapted from Cooking Light magazine. I sometimes can find cactus pads in Walmart.

Provided by Sharon123

Categories     Mexican

Time 23m

Yield 4 serving(s)

Number Of Ingredients 14

2 medium cactus pieces, pads (nopales)
1 teaspoon olive oil
3 garlic cloves, minced
1/2 cup canned black beans, rinsed and drained
4 tablespoons green onions, chopped
4 tablespoons fresh cilantro, chopped
1 tablespoon fresh lime juice
1 teaspoon sugar
1/2 teaspoon ground cumin
1/4 teaspoon dried chipotle powder (I mince about 1 tbls. chipotle pepper in adobe)
2 medium tomatoes, diced
6 cups leaves lettuce, shredded
6 tablespoons queso fresco, crumbled
3 tablespoons sour cream

Steps:

  • Peel thorns from cactus pads with a vegetable peeler, leaving the green skin; cut cactus pads into thin strips.
  • Heat the oil in a large nonstick skillet over medium high heat. Add the cactus and garlic, saute 7-8 minutes or until cactus is tender. Combine the cactus mixture, beans and the next 7 ingredients(beans through tomatoes).
  • Arrange 1 1/2 cups lettuce on each of 4 plates, top each with 1/2 cup cactus mixture, 1 1/2 tbls. cheese, and about 2 teaspoons sour cream. Enjoy!
  • Yield: 4 servings.

Nutrition Facts : Calories 85.7, Fat 3.3, SaturatedFat 1.2, Cholesterol 4.7, Sodium 145.7, Carbohydrate 11.9, Fiber 3.8, Sugar 3.6, Protein 3.6

CACTUS SALAD



Cactus Salad image

Why serve the same ol' salad when you could wow the crowd with something different? Try this colorful cactus salad with purple onions and chopped tomatoes.

Provided by My Food and Family

Categories     Recipes

Time 15m

Yield 8 servings

Number Of Ingredients 8

3 cups cactus strips, cooked
1/2 cup chopped purple onion
1 medium tomato, chopped
1/4 cup chopped cilantro
2 Tbsp. lime juice
1 cup KRAFT Shredded Queso Quesadilla
2 Tbsp. HEINZ Red Wine Vinegar
1/4 cup olive oil

Steps:

  • Toss cactus, onion, tomato, cilantro and lime juice in medium bowl. Season to taste. Add cheese; mix lightly.
  • Add a pinch of salt to vinegar in small bowl; stir until salt is dissolved. Gradually add oil, stirring with wire whisk until well blended.
  • Drizzle just enough dressing over the salad to moisten all ingredients; toss lightly, Serve any remaining dressing on the side.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CACTUS SALAD



Cactus Salad image

Provided by Priscila Satkoff

Categories     Salad     Vegetable     Vegetarian     Cinco de Mayo     Dinner     Chill     Boil     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

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 SALAD RECIPE



Cactus Salad Recipe image

Try something different today with our Cactus Salad Recipe. The extra zing you taste in our Cactus Salad Recipe comes from chopped serrano chilies.

Provided by My Food and Family

Categories     Home

Time 50m

Yield Makes 8 servings, 1/2 cup each.

Number Of Ingredients 6

1/4 cup KRAFT Zesty Italian Dressing, divided
8 medium cactus paddles, spines removed, cut into strips (about 6 cups)
2 plum tomatoes, seeded, chopped
1/2 cup chopped onions
1 serrano chile, seeded, chopped
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese

Steps:

  • Heat 1 Tbsp. dressing in large skillet on medium-high heat. Add 3 cups cactus strips; cook 4 min. or until crisp-tender, stirring occasionally. Remove to large bowl. Repeat with 1 Tbsp. of the remaining dressing and remaining cactus strips. Cool completely.
  • Add remaining dressing and all other remaining ingredients; mix lightly.

Nutrition Facts : Calories 210, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g

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Top Asked Questions

What is the best way to make cactus salad?
This nutritious cactus salad is perfect for lunch or as side. 1 teaspoon agave nectar, honey or maple syrup. In a small bowl or jar whisk together the olive oil, lime juice, agave or honey, dried oregano, salt and pepper.
How do you cook cactus for beginners?
Clean the cactus leaves of spines and wash them very well. Slice the nopales thin and put them in a pot with water to cover them. Add 1/2 teaspoon salt. Cook the leaves on medium high heat until tender, for about 15-20 minutes. Meanwhile, chop the green onions, tomatoes and cilantro. Set them aside.
What can I do with cactus leaves?
In a salad bowl place the cactus leaves, tomatoes, green onion and cilantro. Add salt to your taste, squeeze lime or lemon juice over them and a little bit of vegetable oil (I used olive oil). Sprinkle crumbled queso anejo over the salad and serve with grilled meats, frijoles de olla (Mexican beans), tacos, scrambled eggs etc.
How to cook cactus leaves on the grill?
Instructions Clean the cactus leaves of spines and wash them very well. Slice the nopales thin and put them in a pot with water to cover them. Cook the leaves on medium high heat until tender, for about 15-20 minutes. Meanwhile, chop the green onions, tomatoes and cilantro.

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