Ensalada De Nopalitos 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

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

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

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