Ensalada De Nopales 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 NOPALES

Ensalada De Nopales image

Make and share this Ensalada De Nopales recipe from Food.com.

Provided by Salvador Vilchis

Categories Vegetable

Time 45m

Yield 750 g, 6 serving(s)

Number Of Ingredients 10

Ingredients

500 g nopales
50 g onions, diced
50 g cilantro
3 serrano chilies, diced (to taste)
350 g tomatoes, diced
3 tablespoons olive oil
100 g panela cheese, shredded
5 g salt
2 g pepper
3 g baking soda

Steps:

wash, remove spines and dice the nopales.
cook in pressure cooker with watter, salt and baking soda plus a stem of cilantro.
once the cooker has acheived pressure, cook for an additional 5 minutes and wait to cool down.
meanwhile, dice all remaining veggies.
remove the nopales from the cooking water.

Nutrition Facts : Calories 90.8, Fat 7, SaturatedFat 1, Sodium 484.9, Carbohydrate 6.6, Fiber 3.1, Sugar 3, Protein 2

ENSALADA DE NOPALES (CACTUS SALAD)

Ensalada de Nopales (Cactus Salad) image

Nopal, or cactus leaf, is enjoyed all over Mexico in everything from salads to soups to salsa. Here, pre-cooked nopales help you get a head start on this colorful salad that's brimming with fresh tomatoes, onion, lime juice, cilantro, and spice. Serve it up as a topping or side with tacos and tostadas.

Provided by Club House

Categories Salad and Dressings,

Yield 6

Number Of Ingredients 11

Ingredients

3 cups (750 ml) jarred cooked nopales (nopalitos) drained and rinsed
1 cup (250 ml) diced tomatoes
1/2 cup (125 ml) fresh cilantro chopped, plus more for garnish
1/2 cup (125 ml) thinly sliced white onion
2 tbsps (30 ml) extra-virgin olive oil
1 tbsp (15 ml) lime juice
2 tsps (10 ml) finely chopped serrano pepper
1 tsp (5 ml) oregano leaves (club house)
1 tsp (5 ml) salt
1/2 tsp (2 ml) pepper coarse black (club house)
1/2 cup (125 ml) avocado peeled, pitted and chopped (optional)

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.

Nutrition Facts : Calories 73 Calories

ENSALADA DE NOPALES (CACTUS SALAD)

Ensalada de Nopales (Cactus Salad) image

Nopal, or cactus leaf, is enjoyed all over Mexico in everything from salads to soups to salsa. Here, pre-cooked nopales help you get a head start on this colorful salad that's brimming with fresh tomatoes, onion, lime juice, cilantro, and spice. Serve it up as a topping or side with tacos and tostadas.

Provided by McCormick

Categories Appetizers,Dips and Spreads,Side Dishes,

Yield 6

Number Of Ingredients 12

Ingredients

3 cups jarred cooked nopales (nopalitos) drained and rinsed
1 cup fresh diced tomato
1/2 cup fresh cilantro chopped, plus more for garnish
1/2 cup thinly sliced white onion
2 tbsps extra-virgin olive oil
1 tbsp lime juice
2 tsps finely chopped serrano pepper
1 tsp oregano leaves
1 tsp salt
1/2 tsp black pepper coarse ground
1/2 cup avocado peeled, pitted and chopped (optional)
1/2 cup vegan cheese chopped (optional)

Steps:

Place all ingredients, except avocado and 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 flavor and crisp yet slightly chewy texture. The juicy leaves are eaten both raw or cooked in a variety of Mexican dishes. Nopales are generally sold fresh in Mexico, but jarred nopalitos can be found in Latin markets, online retailers and in the Latin aisle of most supermarkets.

Nutrition Facts : Calories 73 Calories

ENSALADA DE NOPALES Y CAMARONES - CACTUS AND SHRIMP SALAD

Ensalada De Nopales Y Camarones - Cactus and Shrimp Salad image

Cactus is a common and tasty food item in Mexico and parts of SW USA. Cactus, or NOPALES as they are known in Texas and Mexico, can be found fresh and needle free in the produce section. You can even find jars of Nopales or Nopalitos (little (pieces of) Nopales) in the ethnic aisle of your grocery store. If you choose to use those please drain them and rinse them well. Green Beans or chayote can be substituted if cactus is not available. The nutritional info here is not correct as the olive oil is used for coating the items you are grilling and in the dressing. Not all of it is consumed. This recipe is from La Comida Del Barrio (meaning Foods from the neighborhood) Latin American Cooking in the U.S., by Aaron Sanchez (Clarkson Potter, 2003) This dish would be wonderful with any Mexican cerveza (beer) or with a crisp and fruity Sauvignon Blanc.

Provided by Mamas Kitchen Hope

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 tomatoes
1/2 medium red onion, diced
1 jalapeno, diced
1/4 cup cilantro, chopped
1 garlic clove, minced
1/2 cup extra virgin olive oil, divided
4 nopales (cactus paddles- about 1 to 1 1/2 cups when made into strips)
salt & freshly ground black pepper, to taste
1/2 lb medium shrimp, peeled and deveined
1/4 cup cider vinegar
splash tequila, I use Herradura reposado (optional)
lettuce leaves or corn tortilla, for serving

Steps:

Seed and dice tomatoes. Chop onion and cilantro. Finely dice the jalapeno and mix all together in a large bowl. Set aside.
In a separate medium sized bowl, combine the garlic and half of the extra virgin olive oil. Brush the nopales with the garlic oil to coat using a basting brush, season both sides with salt and pepper to taste. Reserve the leftover garlic oil.
Place the cactus on a preheated a grill or grill pan over a medium-high flame and cook until limp, about 4 minutes on each side. Remove and allow to cool, then cut the pads into ¼-inch thick strips. Add to the tomato mixture.
Brush the shrimp with the reserved garlic oil and season with salt and pepper. Grill for 3 minutes on each side, until firm and pink and add to the tomato-nopales mixture.
Add the vinegar, tequila and remaining olive oil and toss to coat. Season with salt and pepper to taste. Serve in a lettuce leaf or corn tortilla.

Nutrition Facts : Calories 326.9, Fat 28.2, SaturatedFat 4, Cholesterol 86.4, Sodium 91.1, Carbohydrate 6.2, Fiber 1.4, Sugar 3.2, Protein 12.6

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