Ensalada de Napalitos: Cactus Shoot Salad

  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 4 servings
Save Recipe

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

Directions

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

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Ensalada de Pulpo: Octopus Salad

Corn and Tomato Salad with Fresh Oregano