Cactus Salad with Avocado Dressing Recipe

Name: Cactus Salad with Avocado Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 onion; 2 garlic cloves, mashed with the side of a knife; 1 teaspoon crumbled dried oregano; Salt; 1 1/2 pounds cleaned prickly pear cactus paddles, chopped (about 6 cups); 1 avocado, halved, pitted, and peeled; 1/4 cup (packed) fresh cilantro leaves, plus 1/4 cup chopped fresh cilantro; 3 tablespoons extra-virgin olive oil; 1/2 serrano chile, stemmed and seeded; 1 1/2 tablespoons distilled white vinegar; Freshly ground black pepper; 1/2 cup chopped seeded plum tomatoes; 1/2 cup crumbled queso fresco or feta cheese; 1/3 cup chopped scallions (white and pale green parts only); 1 cup chicharron pieces

Servings: persons

1/4 onion
2 garlic cloves, mashed with the side of a knife
1 teaspoon crumbled dried oregano
Salt
1 1/2 pounds cleaned prickly pear cactus paddles, chopped (about 6 cups)
1 avocado, halved, pitted, and peeled
1/4 cup (packed) fresh cilantro leaves, plus 1/4 cup chopped fresh cilantro
3 tablespoons extra-virgin olive oil
1/2 serrano chile, stemmed and seeded
1 1/2 tablespoons distilled white vinegar
Freshly ground black pepper
1/2 cup chopped seeded plum tomatoes
1/2 cup crumbled queso fresco or feta cheese
1/3 cup chopped scallions (white and pale green parts only)
1 cup chicharron pieces

1
Combine the onion, garlic, oregano, 1/2 teaspoon salt, and 4 cups water in a large heavy saucepan, and bring to a boil over high heat.
2
Add the cactus and boil for 7 minutes, or until tender and no longer bright green.
3
Strain the cactus and discard the onion and garlic.
4
Cool completely.
5
(The cactus can be prepared 1 day ahead.
6
Cover and refrigerate.)
7
Put the avocado, cilantro leaves, olive oil, serrano chile, vinegar, and 2 tablespoons water in a blender.
8
Blend until very smooth (the dressing will be thick).
9
Season to taste with salt and black pepper.
10
Transfer the cactus to a large bowl and add the tomatoes, queso fresco, scallions, and chopped cilantro.
11
Toss to combine.
12
Add enough dressing to coat, and toss gently.
13
Divide the salad among 4 plates, and top each serving with chicharrones.

246

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 15 ingredients. The key ingredients include: 1/4 onion, 2 garlic cloves, mashed with the side of a knife, 1 teaspoon crumbled dried oregano, Salt, and more.

Yes, Cactus Salad with Avocado Dressing 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 with Avocado Dressing

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