1/1 Photo of Cactus Paddle Salad (Nopales Salad)
Chef Kate's Note:
If you can't get fresh nopales, you can substitute a 12 - 15 ounce jar of the cactus pieces, drained. If you can't find Mexican queso fresco, you can substitue feta cheese--but the feta may be saltier than the queso so adjust your seasoning.
My Private Note
Units: US | Metric
- 1/4 teaspoon salt
- 4 medium nopales, trimmed, scraped, cut into strips
- 1 large tomato, cored, peeled, diced
- 1 small onion, diced
- 6 fresh cilantro stems, chopped
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar or 1 tablespoon cider vinegar
- 1/8 teaspoon oregano
- 1/8 teaspoon salt
- 8 romaine lettuce leaves
- 3 tablespoons queso fresco, Mexican, crumbled
- 2 pickled jalapeno peppers, drained, sliced
- 8 radishes, thinly sliced
- 1Heat 6 inches of water and 1/2 teaspoon of the salt to a boil in a Dutch oven over medium-high heat.
- 2Add the cactus and boil, uncovered, until tender, about 20 minutes.
- 3Drain the cactus and transfer it to a large bowl.
- 4Add tomato, onion and cilantro; set aside.
- 5Whisk together the oil, vinegar, oregano and salt; pour over the vegetables and toss.
- 6Line a platter with lettuce leaves; top with salad; sprinkle with cheese; garnish with jalapenos and radish slices.
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Nutritional Facts for Cactus Paddle Salad (Nopales Salad)
Serving Size: 1 (157 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 119.7
- Calories from Fat 94
- Total Fat 10.5 g
- Saturated Fat 1.4 g
- Cholesterol 0.0 mg
- Sodium 414.3 mg
- Total Carbohydrate 6.3 g
- Dietary Fiber 2.4 g
- Sugars 3.0 g
- Protein 1.4 g
The following items or measurements are not included: