CACTUS SALAD

Cactus Salad image

Provided by Priscila Satkoff

Categories Salad Vegetable Vegetarian Cinco de Mayo Dinner Chill Boil Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 15

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Ingredients

Nopales
6 nopales (cactus leaves)
1 onion, quartered
4 garlic cloves, crushed
Dressing
1/4 cup cider vinegar
1 tablespoons dried oregano, preferably Mexican
1 tablespoon red pepper flakes
3/4 cup extra-virgin olive oil
Fine sea salt to taste
3 plum (Roma) tomatoes, cut into thin wedges
1/2 red onion, thinly sliced
1/2 cup chopped fresh cilantro
1 avocado, peeled, pitted, and thinly sliced
1/2 cup (2 ounces) grated queso fresco or ricotta salata cheese

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.

Clifford Gauthier

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This salad was a waste of time and ingredients.

Adam Ruto

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I would not recommend this recipe.

asifmukhtar ho gya kaam apna

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This salad was terrible. The cactus was slimy and the dressing was bland.

Mankala Ghimire

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This salad was just okay. I wasn't a big fan of the cactus.

RamKrishna Joshi

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The cactus was a bit tough, but the dressing was delicious.

Irfan Sheikh

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This salad was a bit too tangy for my taste, but I think it would be great with a milder dressing.

Agunloye Husniyah (Husniyah)

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I've never had cactus before, but this salad was a great introduction. The cactus was mild and slightly tangy, and the dressing was creamy and flavorful.

ermelyn arjan

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This was a great way to use up some leftover cactus. The salad was light and flavorful, and the dressing was the perfect complement.

Chiqitta Huff

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This salad was easy to make and very refreshing. I loved the crunch of the cactus and the tangy dressing. I'll definitely be making this again this summer.

Seth Bramley

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I was a bit hesitant to try this recipe, but I'm so glad I did! The cactus was cooked perfectly and the dressing was delicious. I'll definitely be making this again.