Cactus Salad Recipe

Name: Cactus Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds fresh or prepared cactus paddles or nopales, needles removed; 3/4 cup olive oil; 1 1/2 teaspoons salt; 4 Italian Roma tomatoes, cored, seeded and cut into 1/4-inch dice; 1/2 small red onion, cut into 1/4-inch dice; 1 to 2 medium serrano chiles, stemmed, seeded and finely diced; 2 bunches cilantro, leaves only, chopped; 1/2 cup finely grated Cotija or Anejo cheese; 1/2 cup red wine vinegar; 1 teaspoon freshly ground black pepper; 4 to 6 lettuce leaves; 1 avocado, peeled, seeded and sliced for garnish; 1/4 cup cracked black pepper garnish, recipe follows; 2 tablespoons cracked black pepper; 1/2 cup olive oil; 2 tablespoons freshly squeezed lemon juice; 1 teaspoon salt

Servings: persons

1 1/2 pounds fresh or prepared cactus paddles or nopales, needles removed
3/4 cup olive oil
1 1/2 teaspoons salt
4 Italian Roma tomatoes, cored, seeded and cut into 1/4-inch dice
1/2 small red onion, cut into 1/4-inch dice
1 to 2 medium serrano chiles, stemmed, seeded and finely diced
2 bunches cilantro, leaves only, chopped
1/2 cup finely grated Cotija or Anejo cheese
1/2 cup red wine vinegar
1 teaspoon freshly ground black pepper
4 to 6 lettuce leaves
1 avocado, peeled, seeded and sliced for garnish
1/4 cup cracked black pepper garnish, recipe follows
2 tablespoons cracked black pepper
1/2 cup olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon salt

1
Preheat grill or broiler.
2
Place cactus paddles in a bowl and toss with 1/4 cup of the olive oil and 1/2 teaspoon of the salt.
3
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.
4
Set aside to cool to room temperature.
5
Cover and chill 2 to 4 hours or overnight.
6
Cut cactus into 1/2-inch pieces.
7
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.
8
Toss well.
9
Serve on plates lined with lettuce leaves, and garnish with avocado slices sprinkled with cracked pepper garnish.
10
In a small bowl, stir all the ingredients together.
11
Spoon over vegetables or drizzle lightly over dressed salads as a garnish.

782

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 pounds fresh or prepared cactus paddles or nopales, needles removed, 3/4 cup olive oil, 1 1/2 teaspoons salt, 4 Italian Roma tomatoes, cored, seeded and cut into 1/4-inch dice, and more.

Yes, Cactus Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cactus Salad

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