Recipe of Perfect Cactus salad

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The ingredients needed to make Cactus salad:

1. Prepare 2 1/2 vine ripe tomatoes
2. Get 1/2 cup sliced Cactus
3. Prepare 1 feta cheese crumbles
4. Take cilantro
5. Prepare tsp lemon juice
6. Prepare dash black pepper
7. Get thinly sliced onion
8. Prepare 1 Green onion sliced

This is an authentic Mexican cactus leaves salad (ensalada de nopales), a very refreshing salad for the summer. Bookmarking this to try when we make Mexican food. › Nopalitos Cactus Salad. The classic salad for the very traditional Mexican ataquizas! the cactus live is one of the must healthy vegetables and is highly recommend by nutritionist. Cactus salad, a popular dish in Mexico, uses the fleshly leaves (also known as paddles) of the prickly pear or nopal cactus.

Steps to make Cactus salad:

1. I bought Cactus in a jar. Make sure you rinse it all in a colander and let drain.
2. Wash tomatoes, cut in half, remove meat. Your left with the shell of the tomatoes, that's all you want. Dice them and toss into the container you will be storing in the fridge.
3. Cut about a medium sized onion in half. Thinly slice half of that, add to the tomatoes.
4. Take a few sprigs of cilantro, pluck the leafs off, add to container of veggies.
5. Cut the ends of the green onion, slice up, add to container of veggies.
6. Add Cactus, a couple scoops of feta cheese, a splash of lemon juice, a dash of pepper to the rest of the veggies. Toss well with your hand. Serve by itself or along with your favorite mexican dish. You can use as much or as little of any ingredient you would like this was just how I made mine.

The classic salad for the very traditional Mexican ataquizas! the cactus live is one of the must healthy vegetables and is highly recommend by nutritionist. Cactus salad, a popular dish in Mexico, uses the fleshly leaves (also known as paddles) of the prickly pear or nopal cactus. Its flavor is somewhat similar to green beans or asparagus. Southwestern Cactus Salad. this link is to an external site that may or may not meet accessibility guidelines. Recipe courtesy of Mary Sue Milliken and Susan Feniger.

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