Cactus and Veggie Zesty Salad

Ingredients

Estimated total cost: €8.12 · €2.03/serving

• 6 nopales (cactus leaves)Est. price €1.80–€3.00
• 1 onion, quarteredEst. price €0.30–€0.70
• 4 garlic cloves, crushedEst. price €0.10–€0.25
• 1/4 cup cider vinegarEst. price €0.15–€0.35
• 1 tablespoons dried oregano, preferably MexicanEst. price €0.20–€0.50
• 1 tablespoon red pepper flakesEst. price €0.15–€0.40
• 3/4 cup extra-virgin olive oilEst. price €1.20–€2.50
• Fine sea salt to tasteEst. price €0.02–€0.05
• 3 plum (Roma) tomatoes, cut into thin wedgesEst. price €0.60–€1.20
• 1/2 red onion, thinly slicedEst. price €0.20–€0.45

Steps

1. 1

   1. Begin by preparing the nopales. Trim off any remaining thorns or nodes from the cactus leaves using a small sharp knife. In a large saucepan, bring 8 cups of salted water to a boil over high heat. Add the nopales, onion, and garlic to the boiling water, then reduce the heat to medium and let it simmer briskly until the nopales are tender, approximately 6 minutes. Once done, drain and rinse the nopales under cold water. Remove and discard the onion and garlic from the mixture. Proceed by cutting the cooked nopales into strips that are roughly 1/2 inch wide and 2 1/2 inches long. Cover the sliced nopales and refrigerate them until thoroughly chilled, for at least 2 hours or up to 2 days before use.

2. 2

   Begin by combining vinegar, oregano, and red pepper flakes in a small bowl. Slowly whisk in the oil until the mixture is well combined. Season with salt to taste before using as a dressing.

3. 3

   In a medium bowl, combine the nopales, tomatoes, red onion, and cilantro. Drizzle with the desired amount of dressing (any extra can be stored in the refrigerator for later use) and gently mix everything together. Portion the salad onto 6 individual plates and garnish each with avocado slices and crumbled queso fresco. Serve promptly to enjoy this refreshing salad.

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• Cultural note

  Nopales, also known as cactus paddles, are a traditional ingredient in Mexican cuisine. This salad showcases the vibrant flavors and textures of Mexican cooking, with the addition of queso fresco or ricotta salata cheese providing a creamy and tangy contrast to the zesty vegetables. The use of cilantro and oregano…

• Seasonal note

  Cactus, tomatoes, onions, and cilantro are typically in season during the summer months, making this salad ideal for warm weather. Avocados are also abundant in the summer, adding freshness to the dish.

• Health note

  This Cactus and Veggie Zesty Salad is a nutritious choice, rich in fiber from nopales and vegetables. It contains healthy fats from avocado and olive oil, along with vitamins A and C for immune support. The salad is relatively low in sugar and cholesterol, making it a heart-healthy option.