Last updated 6/12/2012 1:11:47 AM. Recipe ID 39441. Report a problem with this recipe.
Title: Cactus salad
Categories: New, Text, Import
Yield: 1 Servings
1 1/2 lb Fresh or prepared cactus
-paddles or nopale; needles
3/4 c Olive oil
1 1/2 ts Salt
4 Italian Roma tomatoes,
-cored, seeded and cut into
1/2 sm Red onion, cut into; 1/4"
2 md Serrano chiles, stemmed,
-seeded and; finely diced
2 bn Cilantro, leaves only,;
1/2 c Finely grated Cotija or
1/2 c Red wine vinegar
1 ts Freshly ground black pepper
6 Lettuce leaves
1 Avocado, peeled, seeded and;
-sliced for garnish
1/4 c Cracked black pepper
-garnish,; recipe follows
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.
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