Cactus Salad Recipes

Steps:

• Pare off edges of cactus paddles and slice into ¼ inch strips.
• Bring water, salt, and scallions to a boil.
• Drop in cactus strips and bring to boiling.
• Reduce heat and simmer until tender.
• Drain and rinse.
• Combine vinegar, lime juice, oil, sun dried tomatoes, and oregano in separate bowl.
• Arrange cactus strips and sautéed onions on platter, pour vinegar mixture over salad, sprinkle cheese and chilies on top and serve.

Steps:

• Preheat grill or broiler. Place cactus paddles in a bowl and toss with 1/4 cup of the olive oil and 1/2 teaspoon of the salt. Grill or broil the paddles until grill marks appear on each side, or they turn dark green with black patches, about 3 to 5 minutes. Set aside to cool to room temperature. Cover and chill 2 to 4 hours or overnight. Cut cactus into 1/2-inch pieces. In a large bowl, combine the cactus, tomatoes, onions, chiles, cilantro and cheese with the remaining 1/2 cup oil, the vinegar, the remaining 1 teaspoon salt and pepper. Toss well. Serve on plates lined with lettuce leaves, and garnish with avocado slices sprinkled with cracked pepper garnish.
• In a small bowl, stir all the ingredients together. Spoon over vegetables or drizzle lightly over dressed salads as a garnish.

Steps:

• Begin by blanching cactus pads in salted boiling water until tender, for about 5 minutes; then shock in ice water.
• Julienne cactus pads into strips lengthwise. In a small salad bowl, mix in the green onion, tomato, cilantro, jalapeno, and cactus pads.
• In separate bowl mix garlic, oil and lime juice. Add all the other ingredients and season to taste with salt and pepper.

Steps:

• 1. To prepare the nopales: If necessary, use a small sharp knife to remove any residual thorns or nodules from the cactus leaves. Bring 8 cups salted water to a boil in a large saucepan over high heat. Add the nopales, onion, and garlic and reduce the heat to medium. Cook at a brisk simmer until the nopales are tender, about 6 minutes. Drain and rinse under cold water. Discard the onion and garlic. Cut the nopales into strips about 1/2 inch wide and 2 1/2 inches long. Cover and refrigerate until chilled, at least 2 hours or up to 2 days.
• 2. To make the dressing: Whisk the vinegar, oregano, and red pepper flakes in a small bowl. Gradually whisk in the oil. Season with salt.
• 3. Mix the nopales, tomatoes, red onion, and cilantro in a medium bowl. Add as much dressing as you like (refrigerate any remaining dressing for another use) and toss. Divide the salad among 6 salad plates and top with the avocado and queso fresco. Serve immediately.

Steps:

• Heat 1 Tbsp. dressing in large skillet on medium-high heat. Add 3 cups cactus strips; cook 4 min. or until crisp-tender, stirring occasionally. Remove to large bowl. Repeat with 1 Tbsp. of the remaining dressing and remaining cactus strips. Cool completely.
• Add remaining dressing and all other remaining ingredients; mix lightly.

Steps:

• Toss cactus, onion, tomato, cilantro and lime juice in medium bowl. Season to taste. Add cheese; mix lightly.
• Add a pinch of salt to vinegar in small bowl; stir until salt is dissolved. Gradually add oil, stirring with wire whisk until well blended.
• Drizzle just enough dressing over the salad to moisten all ingredients; toss lightly, Serve any remaining dressing on the side.

Steps:

• Peel thorns from cactus pads with a vegetable peeler, leaving the green skin; cut cactus pads into thin strips.
• Heat the oil in a large nonstick skillet over medium high heat. Add the cactus and garlic, saute 7-8 minutes or until cactus is tender. Combine the cactus mixture, beans and the next 7 ingredients(beans through tomatoes).
• Arrange 1 1/2 cups lettuce on each of 4 plates, top each with 1/2 cup cactus mixture, 1 1/2 tbls. cheese, and about 2 teaspoons sour cream. Enjoy!
• Yield: 4 servings.

Steps:

• In a medium size mixing bowl, combine cactus, tomatoes, onions, jalapenos and cilantro. Squeeze the juice from both lemons over the mixture. Cover and refrigerate for at least 1 hour. Sprinkle with garlic salt (if you'd like) and serve.