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Ensalada de Nopales (Cactus Salad)
Ingredients
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450 grams (1 bag) jarred cooked nopales (nopalitos), drained and rinsed
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1 large tomato, diced
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1 small onion, sliced
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small bunch coriander, chopped, plus more for garnish
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2 tablespoons extra virgin olive oil
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1 tablespoon lime juice
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2 teaspoons finely chopped serrano or jalapeno pepper
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1 teaspoon Oregano
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1 teaspoon sea salt
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1/2 teaspoon coarse ground black pepper
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1 small avocado, peeled stone removed & chopped
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75 grams (3 ounces) vegan cheese, chopped (optional)
Key Products
Instructions
- 1 Place all ingredients, except avocado and cheese, in a large bowl. Toss until evenly mixed.
- 2 Just before serving, add vegan cheese and avocado, if desired, stirring gently to mix. Garnish with additional coriander leaves. Serve with tortilla chips.
- 3 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 online retailers.
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