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Ensalada de Nopalitos




Source of Recipe


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List of Ingredients







Dressing

2 tablespoons fresh lime juice, or white wine vinegar

2 tablespoons olive oil

1/2 teaspoon sea salt

Salad

5 small cactus paddles, cleaned of spines

1 1/2 tablespoons olive oil

1/2 teaspoon sea salt

1/2 cup chopped red onion

1/2 cup minced cilantro

1/4 cup crumbled panela (a mild fresh cheese)


INSTRUCTIONS:
Preheat oven to 375°.

For the dressing: Blend together the lime juice, olive oil and salt. Set aside.

For the salad: Rinse the cactus paddles and check for spines. Cut the paddles into julienne strips, about the size of green beans. Toss with the olive oil and salt. Spread out on a dark baking sheet. Place in the preheated oven and roast for 24 minutes. After about 10 minutes, the sticky juices or "baba" will exude. Stir and keep roasting until the stickiness evaporates and the cactus is tender. Remove from oven and let cool.

Put the cactus in a bowl and pour the dressing over it. Stir in the onion and cilantro, then sprinkle the cheese over the salad.

Serves 6

PER SERVING: 105 calories, 2 g protein, 4 g carbohydrate, 9 g fat (2 g saturated), 4 mg cholesterol, 411 mg sodium, 1 g fiber


Recipe