How to Make a Cactus Salad

Salads are probably the best food one can eat. They are easy to make, plus don’t feel heavy on stomach. The fresh vegetables and other stuff used in the salads is very good for health. They also help you lose weight, and add a lot of freshness to your body.

Furthermore, it does not take much time to make a salad. For example, you have an unexpected guest, and don’t have anything ready to serve. You can quickly prepare salad, and serve it to your visitor.

Cactus salad is an entirely different sort of food. It takes some time to prepare, but is worth making. Cactus is full of moisture, and proves very good for health. Meanwhile, its taste is unique and delicious. The procedure is time consuming, but not very tough.

Prep time: 80-90 min
Cook time: Nil
Total time: 80-90 min
Yield: 02 servings
Utensils: Bowl, Spoons, Kitchen Towel Paper, Chopper, Pan

Ingredients:
Fresh or prepared cactus paddles or nopales, needles removed: 1 1/2 pounds
Olive oil: 3/4 cup
Salt: 1 1/2 teaspoons
Italian Roma tomatoes, cored, seeded and cut into 1/4-inch dice: 4
Red onion, cut into 1/4-inch dice: 1/2 small
Medium serrano chiles, stemmed, seeded and finely diced: 1 to 2
Bunches cilantro, leaves only, chopped: 2
Finely grated Cotija or Anejo cheese: 1/2 cup
Red wine vinegar: 1/2 cup
Freshly ground black pepper: 1 teaspoon
Lettuce leaves: 4 to 6
Avocado, peeled, seeded and sliced for garnish: 1
Cracked black pepper garnish: 1/4 cup

Instructions

  • 1

    First of all, preheat grill or broiler. Take cactus paddles in bowl, and add a quarter cup of olive oil as well as half teaspoon of salt.

  • 2

    Keep grilling or broiling the paddles until the grill marks appear on each side. Make sure that the paddles have turned dark green with black patches. This will be done only a few minutes of time.

  • 3

    Set aside, and let it cool down to room temperature. Now, it is the time to cover, and chill it for an hour or two. A lot of people cover it overnight, which is not a bad thing at all.

  • 4

    Cut the cactus into small pieces, preferably half inch. Take a large bowl, and combine the cactus, tomatoes, onions, chiles, cilantro and cheese. The remaining half cup of oil and a teaspoon of salt along with pepper should also be added at this stage.

  • 5

    It is ready to serve on plates now. But the final touch is very important. The cactus must be lined up with the lettuce leaves. Garnish it with avocado slices sprinkled with cracked pepper garnish.

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