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Cactus Salad<br>(Ensalada de Nopales)

Yields4 ServingsPrep Time20 minsCook Time10 minsTotal Time30 mins

This salad is great as side for your dishes, filling for tacos or to make snack bites with tortilla chips.

 ½ lb fresh chopped cactus paddles (1/4”x1/2” pieces)
 ½ lb Roma tomatoes, (chopped)
 ½ cup chopped white onion
 2 tbsp lime juice
 1 tbsp extra virgin olive oil
 1 ½ tsp salt
 ¼ tsp freshly ground black pepper
 ⅔ cup chopped cilantro
 ½ cup queso fresco or feta cheese
 1 jar of Mi Cocina Salsa Verde
 1 bag of Mi Cocina Corn chip
1

Fill a medium-size pot with water and add the cactus, bring it to a boil, reduce heat to medium and simmer for 10 mins. You are going to see some slime forming, it’s normal. If using canned cactus, skip this step.

2

Drain the cactus and rinse under cold water until de slime is gone.

3

Add all the ingredients to a bowl and mix gently.

4

Layout corn chips and top with cactus salad, add more cheese and salsa verde.

5

Enjoy!

Nutrition Facts

4 servings

Serving size