Ensalada de Nopales
This recipe comes from General Manager Laura Sanchez. Laura says, “This is my mom’s recipe for a nice salad, healthy and refreshing recipe. Perfect for summer barbecues. Buy Nopales that are already cut.”
Bag of cut nopales, approximately ½ pound (find at La Superior in Woodland)
2-3 fresh chopped tomatoes
1 small onion, chopped
1 small bunch of fresh cilantro, chopped
The juice of a lemon
½ tbs of olive oil
A pinch of oregano, crumbled
Salt and pepper to season
For serving: queso fresco, chips or tostadas
In a pan with water, boil the nopales with a small amount of salt and onion for about 20 minutes. Turn off the pan and rinse the nopales with cold water. Let them sit until the nopales cool off or rinse them with ice water.
In a bowl, mix the nopales, chopped tomatoes, chopped onion and cilantro. Set aside.
In a small bowl mix the olive oil, the lemon juice, the pinch of crumbled oregano, salt and pepper.
Put the olive oil and all the ingredients with the nopales. Refrigerate for about 1 hour and serve. You can add crumbled Mexican fresh cheese when serving. You can serve them on tostadas or eat them with corn chips.
Yield: 4 servings