Mexican Cactus Salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
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
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First, cut the cleaned cactus pads or Nopales into small pieces.
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Place in a large saucepan and cover with water.
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Add about 1 tsp salt.
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Let boil over medium heat for about 20 minutes or until softened.
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Drain in a colander, then rinse under running water in the sink. Set aside.
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In a serving bowl, Put the diced tomatoes, chopped cilantro, the diced onions, minced garlic, the cooked cactus and the avocado.
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Add lemon juice on the avocado.
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Add a pinch of salt( or to taste).
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Add oregano and olive oil.
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Gently mix everything.
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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.