Ensalada de Nopales (Mexican Cactus Salad) recipe
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Ingredients
- 2 nopales (cactus pads) 3 tablespoons olive oil, divided salt and ground black pepper to taste 4 Roma tomatoes, thinly sliced 2 serrano chiles, thinly sliced ½ cup thinly sliced pickled red onion, or to taste 1 lime, juiced 2 tablespoons finely chopped cilantro 1 teaspoon dried oregano 2 tablespoons cotija cheese 2 avocados, halved and pitted 2 tablespoons roasted sesame seeds
Nutrition Info
- 335.5 caloriescarbohydrate: 17.4 gcholesterol: 7.4 mgfat: 29.5 gfiber: 9 gprotein: 5.5 gsaturatedFat: 5.2 gservingSize: -sodium: 844.1 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Ensalada de Nopales (Mexican Cactus Salad)
Directions
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Preheat an outdoor grill for medium heat and lightly oil the grate.
Brush both sides of nopales with 1 tablespoon oil and season with salt and pepper. Place on the hot grill and cook, turning halfway through, until tender, 7 to 9 minutes. Remove from grill and let cool until safe to handle. Slice nopales into 1/2-inch strips.
Layer tomatoes, serrano chiles, and onion on a serving plate. Place grilled nopales on top, drizzle with lime juice and remaining 2 tablespoons oil. Sprinkle cilantro and oregano on top. Add cotija cheese.
Slice each avocado half while still in the skin, use a spoon to gently scoop sliced avocado onto the salad in a fan shape. Top with sesame seeds and additional salt and pepper.