Cactus Salad - Nopales, tomatoes, queso fresco
Dive into the flavors of Mexico with this refreshing and colorful Mexican Cactus Salad, dressed in a zesty lime-oregano vinaigrette. Cactus, or nopales, is a staple in Mexican cuisine known for its unique taste and health benefits. This recipe guides you through preparing the cactus and combining it with a medley of fresh vegetables, tangy cheese, and a homemade vinaigrette that will dance on your palate. Whether served on its own or over crispy tostadas, this salad is sure to impress!
Ingredients:
- 4 cactus pads, spines removed
- Cold water, for boiling cactus
- 1/2 white onion, for boiling cactus
- A bunch of cilantro, plus more for garnish (1 cup chopped)
- 2 cloves of garlic
- Salt to taste (divided, plus more for seasoning vegetables)
- 2 limes, juiced
- 1/2 teaspoon of dried oregano
- Black pepper to taste
- 1/4 cup of extra virgin olive oil
- 2 tomatoes, diced
- 1 jalapeño pepper, cut into rings (seeds optional)
- Queso fresco, crumbled to taste
- 1 avocado, diced
- Fresh radishes for garnish (optional)
Prep Time: 20 minutes
Cook Time: 17 minutes
Total Time: 37 minutes
Servings: 4-6
Equipment: Knife, cutting board, vegetable peeler, pot, bowl, small mixing bowl
Instructions:
1. With a sharp knife, carefully scrape both sides of the cactus pads to remove all the spines. Use a vegetable peeler to clean the edges.
2. Rinse the depined cactus pads under cold water to ensure all spines are removed.
3. Cut the cactus pads into long strips, or a shape of your preference.
4. Place the cactus strips in a pot and cover them with cold water. Add half a white onion, a bunch of cilantro, two cloves of garlic, and salt to taste (about half a teaspoon).
5. Turn the fire to medium-high heat and cook the cactus for about 15-17 minutes, until it changes color from bright green to olive green.
6. Once cooked, remove the cilantro, onion, and garlic from the pot, and drain the water from the cactus. Let the cactus cool in a large bowl.
7. To prepare the vinaigrette, combine lime juice, oregano, salt, and pepper to taste (about half a teaspoon of salt), and 1/4 cup of extra virgin olive oil in a small mixing bowl. Whisk and set aside in the fridge until ready to serve.
8. Chop up 1 cup of fresh cilantro and half a white onion (julienne style or diced). Also dice two tomatoes and cut one jalapeño into rings, maintaining the seeds if you want extra spice.
9. In the bowl with cooled cactus, add the cilantro, onion, tomatoes, and jalapeño. Season with a bit more salt and freshly ground black pepper to taste.
10. Crumble a generous amount of queso fresco over the salad and toss everything together to distribute the cheese evenly.
11. When ready to serve, dice the avocado and mix it into the salad to prevent it from browning prematurely.
12. Give the salad one final toss and drizzle with the lime-oregano vinaigrette to bring all flavors together.
13. (Optional) Garnish with thinly sliced radishes for an additional pop of color and taste.
Tips:
- Serve the cactus salad over crispy tostadas for a traditional Mexican touch.
- Always ensure the avocado is added right before serving to maintain freshness.
- Adjust the amount of jalapeño and queso fresco to fit your flavor preference and spice tolerance level.
This exquisite recipe is brought to you by Kelvin's Kitchen. Don’t forget to check out their YouTube channel for more delicious inspirations: https://www.youtube.com/@KelvinsKitchen
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