Ensalada De Napalitos Cactus Shoot Salad Recipes

ENSALADA DE NOPALITOS

Ensalada de Nopalitos image

-Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 jar (15 ounces) sliced cactus, rinsed and drained
2 medium tomatoes, cut into 1-inch pieces
1/4 cup finely chopped onion
2 tablespoons chopped fresh cilantro
3 tablespoons canola oil
1 tablespoon rice vinegar
1 teaspoon lime juice
1 teaspoon dried Mexican oregano
1/8 teaspoon salt
1/4 cup crumbled queso fresco

Steps:

In a large bowl, combine the cactus, tomatoes, onion and cilantro. In a jar with a tight-fitting lid, combine the oil, vinegar, lime juice, oregano and salt; shake well. Just before serving, drizzle over salad and toss to coat. Sprinkle with queso fresco.

Nutrition Facts :

ENSALADA DE NOPALITOS (CACTUS SALAD) WITH VEGAN OPTION

Ensalada De Nopalitos (Cactus Salad) With Vegan Option image

This is a delicious recipe using nopales, which are the paddles of the prickly pear cactus. You can use fresh, cooked nopales if you wish, but we just used jarred cactus. We made this for a dinner party and it was a hit! Cooking time is time spent allowing the cactus to absorb the flavors of the other ingredients. There is no actual cooking involved, unless you decide to cook your own fresh cactus. To save time, chop the veggies while you're waiting for the nopales to marinate.

Provided by Annisette

Categories Vegetable

Time 45m

Yield 6-10 serving(s)

Number Of Ingredients 12

Ingredients

32 ounces nopalitos (get the kind that are sliced)
6 tablespoons white onions, chopped
1 cup fresh cilantro, chopped
1 teaspoon dried Mexican oregano
4 tablespoons fresh lime juice
4 tomatoes, cut into wedges
2/3 cup fresh cilantro, chopped
2/3 cup queso fresco (vegan cheese can be used for a vegan option) or 2/3 cup Anejo cheese, crumbled or shredded (vegan cheese can be used for a vegan option)
2/3 cup purple onion, sliced into thin rings
6 canned chilies, jalapenos en escabeche cut into chunks
2 avocados, sliced
1 large head romaine lettuce, torn into bite-sized pieces

Steps:

Drain the nopalitos and place in a bowl. Cut them into smaller strips, if you prefer.
Add the white onion, cilantro, Mexican oregano, and lime juice to the nopalitos. Stir well. Set aside for 30 minutes to allow the flavors to mingle.
While waiting, prepare the toppings.
When the nopales mixture has sat for 30 minutes, spread the mixture in a 1.5 or 2 inch deep platter.
Top with chopped tomatoes, cilantro, shredded cheese, onion, jalapeños, and avocado.
Place the lettuce along the edges of the platter.
Serve at room temperature.

Nutrition Facts : Calories 180.2, Fat 10.5, SaturatedFat 1.5, Sodium 52.3, Carbohydrate 21.4, Fiber 11.7, Sugar 7, Protein 5.8

CACTUS PADDLE SALAD/RELISH OR ENSALADA DE NOPALITOS

Cactus Paddle Salad/Relish or Ensalada de Nopalitos image

Make and share this Cactus Paddle Salad/Relish or Ensalada de Nopalitos recipe from Food.com.

Provided by Diana Adcock

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 (15 ounce) jar cactus pieces, drained and well rinsed
1 ripe tomatoes, cored and diced
1/4-1/2 cup diced red onion
6 -8 sprigs cilantro, chopped
3 teaspoons vegetable oil
1 teaspoon cider vinegar
1/2 teaspoon dried oregano (Mexican if you can find it)
1/8 teaspoon salt
black pepper
1 pickled jalapeno, diced

Steps:

If the cactus is in big chunks dice to 1/2-1/4 inch pieces.
Toss together with the tomato, onion and cilantro.
Whisk together the dressing ingredients and toss with the salad.
Serve.

Nutrition Facts : Calories 41.7, Fat 3.5, SaturatedFat 0.5, Sodium 76.3, Carbohydrate 2.6, Fiber 0.8, Sugar 1.4, Protein 0.5

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