Cactus Salad With Avocado Dressing- Nopales |
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Prep Time: 20 Minutes Cook Time: 7 Minutes |
Ready In: 27 Minutes Servings: 4 |
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This makes a nice side for traditional Mexican dishes. It is much different than the usual nopales salad because it takes on the flavor of the avocado. I even ate this for breakfast with a tostada shell! You can prepare the nopales ahead but don't make the dressing too far in advanced because it may discolor. I also kept it healthier by leaving out the chicharron. From Fresh Mexico by By Marcella Valladolid. Ingredients:
1/4 onion |
2 garlic cloves, mashed |
1 teaspoon crumbled dry oregano |
salt |
1 1/2 lbs nopales, cleaned cactus paddles chopped (about 6 cups) |
1 avocado, halved, pitted, and peeled |
1/4 cup fresh cilantro leaves plus 1/4 cup chopped fresh cilantro (packed) |
3 tablespoons extra-virgin olive oil |
1/2 serrano chili, stemmed and seeded |
1 1/2 tablespoons distilled white vinegar |
fresh ground black pepper |
1/2 cup chopped seeded plum tomato |
1/2 cup crumbled queso fresco or 1/2 cup feta, cheee |
1/3 cup chopped scallion |
1 cup pork crackling, chicharrones pieces (optional) |
Directions:
1. Combine the onion, garlic, oregano, 1/2 teaspoon salt, and 4 cups water in a large heavy saucepan, and bring to a boil over high heat. Add the cactus and boil for 7 minutes, or until tender and no longer bright green. Strain the cactus and discard the onion and garlic. Cool completely. (The cactus can be prepared 1 day ahead. Cover and refrigerate.).
2. Put the avocado, cilantro leaves, olive oil, serrano chile, vinegar, and 2 tablespoons water in a blender. Blend until very smooth (the dressing will be thick). Season to taste with salt and black pepper.
3. Transfer the cactus to a large bowl and add the tomatoes, queso fresco, scallions, and chopped cilantro. Toss to combine. Add enough dressing to coat, and toss gently. Divide the salad among 4 plates, and top each serving with chicharones if desired.
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