Time 40m Yield 4 Number Of Ingredients 11 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.

Time 1h5m Yield 8 Number Of Ingredients 7 Steps:

In a medium size mixing bowl, combine cactus, tomatoes, onions, jalapenos and cilantro. Squeeze the juice from both lemons over the mixture. Cover and refrigerate for at least 1 hour. Sprinkle with garlic salt (if you’d like) and serve.

Time 30m Yield 4 serving(s) Number Of Ingredients 11 Steps:

Pare off edges of cactus paddles and slice into ¼ inch strips. Bring water, salt, and scallions to a boil. Drop in cactus strips and bring to boiling. Reduce heat and simmer until tender. Drain and rinse. Combine vinegar, lime juice, oil, sun dried tomatoes, and oregano in separate bowl. Arrange cactus strips and sautéed onions on platter, pour vinegar mixture over salad, sprinkle cheese and chilies on top and serve.

Time 20m Yield 4 servings Number Of Ingredients 8 Steps:

Begin by blanching cactus pads in salted boiling water until tender, for about 5 minutes; then shock in ice water. Julienne cactus pads into strips lengthwise. In a small salad bowl, mix in the green onion, tomato, cilantro, jalapeno, and cactus pads. In separate bowl mix garlic, oil and lime juice. Add all the other ingredients and season to taste with salt and pepper.

Time 3h10m Number Of Ingredients 17 Steps:

Preheat grill or broiler. Place cactus paddles in a bowl and toss with 1/4 cup of the olive oil and 1/2 teaspoon of the salt. Grill or broil the paddles until grill marks appear on each side, or they turn dark green with black patches, about 3 to 5 minutes. Set aside to cool to room temperature. Cover and chill 2 to 4 hours or overnight. Cut cactus into 1/2-inch pieces. In a large bowl, combine the cactus, tomatoes, onions, chiles, cilantro and cheese with the remaining 1/2 cup oil, the vinegar, the remaining 1 teaspoon salt and pepper. Toss well. Serve on plates lined with lettuce leaves, and garnish with avocado slices sprinkled with cracked pepper garnish. In a small bowl, stir all the ingredients together. Spoon over vegetables or drizzle lightly over dressed salads as a garnish.

Time 23m Yield 4 serving(s) Number Of Ingredients 14 Steps:

Peel thorns from cactus pads with a vegetable peeler, leaving the green skin; cut cactus pads into thin strips. Heat the oil in a large nonstick skillet over medium high heat. Add the cactus and garlic, saute 7-8 minutes or until cactus is tender. Combine the cactus mixture, beans and the next 7 ingredients(beans through tomatoes). Arrange 1 1/2 cups lettuce on each of 4 plates, top each with 1/2 cup cactus mixture, 1 1/2 tbls. cheese, and about 2 teaspoons sour cream. Enjoy! Yield: 4 servings.

Time 15m Yield 8 servings Number Of Ingredients 8 Steps:

Toss cactus, onion, tomato, cilantro and lime juice in medium bowl. Season to taste. Add cheese; mix lightly. Add a pinch of salt to vinegar in small bowl; stir until salt is dissolved. Gradually add oil, stirring with wire whisk until well blended. Drizzle just enough dressing over the salad to moisten all ingredients; toss lightly, Serve any remaining dressing on the side.

Yield Makes 6 servings Number Of Ingredients 15 Steps:

  1. To prepare the nopales: If necessary, use a small sharp knife to remove any residual thorns or nodules from the cactus leaves. Bring 8 cups salted water to a boil in a large saucepan over high heat. Add the nopales, onion, and garlic and reduce the heat to medium. Cook at a brisk simmer until the nopales are tender, about 6 minutes. Drain and rinse under cold water. Discard the onion and garlic. Cut the nopales into strips about 1/2 inch wide and 2 1/2 inches long. Cover and refrigerate until chilled, at least 2 hours or up to 2 days.
  2. To make the dressing: Whisk the vinegar, oregano, and red pepper flakes in a small bowl. Gradually whisk in the oil. Season with salt.
  3. Mix the nopales, tomatoes, red onion, and cilantro in a medium bowl. Add as much dressing as you like (refrigerate any remaining dressing for another use) and toss. Divide the salad among 6 salad plates and top with the avocado and queso fresco. Serve immediately.

More about “cactus salad recipes”

Time 50m Yield Makes 8 servings, 1/2 cup each. Number Of Ingredients 6 Steps:

Heat 1 Tbsp. dressing in large skillet on medium-high heat. Add 3 cups cactus strips; cook 4 min. or until crisp-tender, stirring occasionally. Remove to large bowl. Repeat with 1 Tbsp. of the remaining dressing and remaining cactus strips. Cool completely. Add remaining dressing and all other remaining ingredients; mix lightly.