Nopales Salad
If you have roughly 40 minutes to spend in the kitchen, Nopales Salad might be a tremendous gluten free and dairy free recipe to try. One serving contains 56 calories, 1g of protein, and 4g of fat. For 55 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 4. 50 people were glad they tried this recipe. It is brought to you by Onion Rings And Things. Head to the store and pick up cilantro, garlic, onion, and a few other things to make it today. A couple people really liked this side dish. Overall, this recipe earns a pretty good spoonacular score of 58%. If you like this recipe, take a look at these similar recipes: Nopales Salad, Nopales Sesame Salad, and Nopales Turkey Salad.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
1 cup cilantro, chopped
2 cloves garlic, peeled
1 jalapeno, minced
juice from 1 lime (about 2 tablespoons)
2 Nopales pads
1 tablespoon olive oil
1 small onion, peeled and diced
1/2 teaspoon dried Mexican oregano
2 Roma Tomatoes, seeded and diced
salt to taste
Equipment:
knife
pot
bowl
Cooking instruction summary:
Using a small paring knife, clean the cactus paddles by scraping thorns or spines from both sides. Trim off the edges and any blemished or discolored areas. Wash well with cold water. Cut the paddle lengthwise into half-inch thick strips and then cut crosswise into 1 to 1 1/2-inch lengths.In a pot, combine garlic, about 1 teaspoon of salt and water to cover nopales and bring to a boil. Add nopales and cook for about 20 to 25 minutes or until nopales have changed color and are tender yet crisp. Remove from heat, rinse well under very cold water and drain well. Rinse again as needed to rid of its gelatinous sap.In a bowl, combine cooked nopales, tomatoes, onion, jalapeno, cilanto, lime juice and olive oil. Season with salt to taste. Serve topped with queso fresco and sliced avocados, if desired.
Step by step:
1. Using a small paring knife, clean the cactus paddles by scraping thorns or spines from both sides. Trim off the edges and any blemished or discolored areas. Wash well with cold water.
2. Cut the paddle lengthwise into half-inch thick strips and then cut crosswise into 1 to 1 1/2-inch lengths.In a pot, combine garlic, about 1 teaspoon of salt and water to cover nopales and bring to a boil.
3. Add nopales and cook for about 20 to 25 minutes or until nopales have changed color and are tender yet crisp.
4. Remove from heat, rinse well under very cold water and drain well. Rinse again as needed to rid of its gelatinous sap.In a bowl, combine cooked nopales, tomatoes, onion, jalapeno, cilanto, lime juice and olive oil. Season with salt to taste.
5. Serve topped with queso fresco and sliced avocados, if desired.
Nutrition Information:
covered percent of daily need
