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3 cups cooked nopales (nopalitos)
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3 tablespoons chopped white onion
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1/2 cup chopped cilantro
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1/2 teaspoons dried Mexican oregano
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2 tablespoons fresh lime juice or vinegar
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3 tomatoes, sliced
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1/3 cup chopped cilantro
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1/3 cup crumbled queso fresco or añejo
or Monterey jack cheese
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1/3 cup purple onion rings
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3 canned chilies jalapeños en escabeche,
cut into quarters lengthwise
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1 avocado, peeled and sliced (optional)
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romaine lettuce for the side of the serving
platter
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Ensalada de Nopalitos
(Cactus Salad)
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Mix the nopalitos with the next four
ingredients and set aside to season for 30 minutes.
Stir well and adjust seasoning.
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Spread the nopalitos over the platter
about 1 1/2 inches deep. Decorate with the tomatoes
slices and top with cilantro, cheese, onion rings, chile
strips, and slices of avocado (if used).
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Overlap the romaine leaves around the
edges of the platter and serve at room temperature.
What are Nopalitos?
The plant is the genus Opuntia from the Cactaceae family,
or what is commonly known as the Prickly Pear Cactus.
Nopal means cactus in Spanish and Nopales is term for
"cactus stem". The term Nopalitos refers to
the pads once they are cut up and prepared for eating.
There are two food crops derived from the prickly pear
cactus. One is the "nopalitos" which are the
cactus pads and the other crop is the prickly "pear"
or fruit of the cactus. |
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