Ensalada de Napalitos: Cactus Shoot Salad

Name: Ensalada de Napalitos: Cactus Shoot Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 4 fresh cactus pads, or 1 pint jar cactus shoots; 1/2 cup green onion, chopped; 1 cup tomato, chopped; 1/4 cup cilantro leaves, chopped; 1 fresh green jalapeno, stems and ribs removed and chopped; 1 garlic clove, mashed; 3 tablespoons extra-virgin olive oil; 2 tablespoons fresh lime juice

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Total: 20 min

Prep: 15 min
Cook: 5 min

Yield: 4 servings

Total: 20 min

Prep: 15 min
Cook: 5 min

Yield: 4 servings

Ingredients

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4 fresh cactus pads, or 1 pint jar cactus shoots

1/2 cup green onion, chopped

1 cup tomato, chopped

1/4 cup cilantro leaves, chopped

1 fresh green jalapeno, stems and ribs removed and chopped

1 garlic clove, mashed

3 tablespoons extra-virgin olive oil

2 tablespoons fresh lime juice

Directions

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.