Ensalada De Nopalitos Salad Of Nopal Cactus Pieces Recipes

ENSALADA DE NOPALITOS

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.

ENSALADA DE NOPALES (CACTUS SALAD)

Steps:

• In a small bowl or jar whisk together the olive oil, lime juice, agave or honey, dried oregano, salt and pepper.
• Set aside.
• In a large bowl combine the cactus, tomato, sliced onion, cilantro, queso fresco, and jalapeños if you're using any. Mix to combine all ingredients.
• Note: Do not mix in the avocado just yet as it will become all mushy when mixing the salad a few times. Leave it for the last step!
• Pour the desired amount of dressing over the salad and mix together.
• Add the cubed avocado and gently fold into the salad.

ENSALADA DE NOPALES (CACTUS SALAD)

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.

CACTUS PADDLE SALAD/RELISH OR ENSALADA DE NOPALITOS

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.

ENSALADA DE NOPALES Y CAMARONES - CACTUS AND SHRIMP SALAD

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.