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Mexican Cactus Salad

Mexican cactus salad is a healthy salad. You can cook the nopales ahead of time and refrigerate, then make the salad fresh the next day. If you make this salad ahead of time, make sure to add avocado the last minutes as it tends to brown.
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Mexican Cactus Salad

Course Salad
Cuisine Mexican
Keyword cactus salad, Nopales salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author LDSโ€™s Mom

Ingredients

  • 1 medium onion, diced
  • 1 green onion, cut small
  • 2 cloves garlic, minced
  • 4 cactus pads or Nopales
  • 2 medium Roma tomatoes, diced
  • 1 medium avocado, cut small
  • About 2 tbsp chopped cilantro
  • 1 medium lemon, juiced
  • Salt to taste
  • 1/4 tsp black pepper
  • 1 tsp oregano
  • About 2 to 3 tbsp olive oil

Instructions

  1. First, cut the cleaned cactus pads or Nopales into small pieces.

  2. Place in a large saucepan and cover with water.

  3. Add about 1 tsp salt.

  4. Let boil over medium heat for about 20 minutes or until softened.

  5. Drain in a colander, then rinse under running water in the sink. Set aside.

  6. In a serving bowl, Put the diced tomatoes, chopped cilantro, the diced onions, minced garlic, the cooked cactus and the avocado.

  7. Add lemon juice on the avocado.

  8. Add a pinch of salt( or to taste).

  9. Add oregano and olive oil.

  10. Gently mix everything.

  11. Enjoy.

Recipe Notes

  • When you cook the cactus pieces in salted water, you can add an onion( halved) and 2 cloves garlic that you will fish out and discard once cooked.
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Chicken Mortadella

Chicken Mortadella can be eaten in so many ways; such as a cold cut in a sandwich or served with a salad. It is very healthy and easy to make.
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Chicken Mortadella

Keyword Chicken Mortadella
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12
Author LDSโ€™s Mom

Ingredients

  • 4 oz chicken breast, cut into medium pieces
  • 2 eggs
  • 3 cheese wedges ( laughing cow)
  • 1/3 cup vegetable oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp paprika
  • 1 tbsp tomato paste
  • About 1 cup or less stuffed Spanish green olives

Instructions

  1. Put the oil in a saucepan over medium heat.

  2. Add tomato paste and cook it for about 1 minute. Set aside.

  3. In a bowl, put chicken breast pieces,ย the cheese wedges then add eggs, salt, pepper, garlic powder, onion powder, cumin, paprika, tomato paste in the oil.

  4. Gently mix with a spoon and put everything in a food processor. Process until itโ€™s minced and mixed well.

  5. Place the chicken mixture in a bowl.

  6. Add green olives and mix everything well with a spoon.

  7. put 2 large sheets of plastic wrap, 1 on top of the other.

  8. Spoon the chicken mixture on the plastic wrap sheets.

  9. Try to give it a log shape with hands or just a spoon.Roll the chicken mixture with the plastic wrap sheets.

  10. Tighten the plastic wrap at the ends and make knots.

  11. Roll the chicken log in aluminium paper. Tighten the edges. Cut excess aluminum paper in both ends.

  12. Place the log in a top of a steamer.

  13. Prick the logs with a toothpick.

  14. Let steam for about 45 minutes.

  15. Let cool at room temperature for 15 minutes.

  16. Place in the refregirator and let cool for at least 3 hours.

  17. Slice and enjoy.

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