Ensalada de Napalitos: Cactus Shoot Salad
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 104
- Total Fat
- 10
- Saturated Fat
- 1
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 5
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
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
- 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.