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. Fresh cactus paddles can be found in Latin American markets or specialty product markets.
Servings: 8 (1 cup)
- 7 medium fresh cactus paddles, cleaned
- 5 plum tomatoes, diced
queso panela, crumbled (about 1 1/4 cups)
- queso fresco or queso blanco, crumbled
- 1/2 cup chopped onion
- 1/4 cup chopped fresh cilantro
- 1 1/2 teaspoons McCormick® Oregano, Whole Mexican
- 1 teaspoon salt
- 1/2 teaspoon McCormick® Pure Ground Black Pepper
- 6 tablespoons fresh lime juice
- 1 Cut cactus paddles into 3/4-inch pieces. Rinse 2 or 3 times under running water. Place cactus and water to cover in medium saucepan. Bring to boil. Reduce heat to low; simmer, uncovered 20 to 25 minutes or until tender-crisp. Drain. Cool slightly.
- 2 Place cactus in large bowl. Add tomatoes, cheese, onion, cilantro, oregano, salt and pepper; toss lightly. Add lime juice; toss to coat evenly. Cover.
- 3 Refrigerate at least 1 hour to blend flavors.
NUTRITION INFORMATION(per Serving)
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