Cactus Salad With Grilled Nopales 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

NOPALES ASADOS



Nopales Asados image

Nopales Asados (or Grilled Cactus) make a delicious and healthy side dish. The yummy, smokey flavor is something to savor! Serve as is or put it into a salad. It's sure to be a hit at your next backyard cookout.

Provided by Maggie Unzueta

Categories     Side Dish

Time 12m

Number Of Ingredients 3

4 cactus paddles ((thorns removed))
2 tbsp olive oil
1/2 tsp salt

Steps:

  • Heat the grill to 400 degrees F.
  • Meanwhile rinse and pat dry the cactus paddles.
  • Brush with the olive oil on both sides.
  • Sprinkle with salt on both sides.
  • Place on the grill and cook for 5 minutes.
  • Turn and cook for an additional 5 minutes.
  • If using the top rack of the grill, the cactus will need more time to cook.

Nutrition Facts : Calories 62 kcal, Carbohydrate 1 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 291 mg, Sugar 1 g, ServingSize 1 serving

CACTUS SALAD WITH GRILLED NOPALES



Cactus Salad with Grilled Nopales image

This cactus salad has fresh vegetables, grilled nopales, and tangy chili lime dressing. Make this recipe for a delicious Mexican side dish.

Provided by Kevin Is Cooking

Categories     salads     side dishes

Time 28m

Number Of Ingredients 13

6 cactus paddles (nopales) (trimmed)
2 limes (juiced)
1 tbsp olive oil
1/2 tsp salt (divided)
1/2 tsp black pepper (divided)
1/4 tsp ground cumin
2 small serrano chiles (minced)
2 garlic cloves (minced)
4 Roma tomatoes (cut into chunks)
1 cup red onion (thinly sliced (1/2 medium onion))
1 avocado (pitted and cubed)
1/3 cup cilantro (chopped)
1/4 cup cotija cheese (crumbled)

Steps:

  • Typically cactus paddles are sold with the thorns removed. If not, use a small paring knife or vegetable peeler to remove and discard thorns and any blemishes on cactus. Wash and use paper towels to pat the cactus paddles dry. Rub both sides with vegetable oil and sprinkle 1/4 tsp of salt and 1/4 tsp of pepper over all. Set aside on platter while grill is heated to 400°F.
  • In a salad bowl, whisk together the lime juice, olive oil, remaining salt and pepper and cumin. Add the minced chiles and garlic. Allow to rest while grilling the cactus.
  • Transfer cactus paddles to the hot grill. Cook each side for 4 minutes or until grill marks are visible. Remove from heat and allow to cool while you assemble the remaining salad ingredients.
  • Add the tomatoes, red onion, avocado and cilantro to the marinated chile dressing. Toss to coat.
  • Slice each cactus in half lengthwise. Stack both pieces and slice into 1/2 inch strips. Repeat with remaining paddles. Add to the salad and toss to mix. Serve immediately or chill for an hour.
  • Sprinkle the cotija cheese on top before plating. Serve as a starter salad, with tortilla chips as an appetizer or with grilled grilled meats.

Nutrition Facts : Calories 178 kcal, Carbohydrate 15 g, Protein 4 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 8 mg, Sodium 406 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving

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