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ENSALADA DE NOPALES Recipe

   
 

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     ENSALADA DE NOPALES

Category   Breakfast - Brunch
Sub Category   None

Ingredients
3 cups cooked nopales
3 tbsp chopped white onion
1/2 cup chopped cilantro
2 tbsp fresh lime juice or vinegar
2 tbsp olive oil
salt
2 tomatoes (chopped)
1 avocado, peeled and cut into small squares (optional)
 
fresh cheese, or feta cheese

Instructions
Cactus, or Nopal, is a typical sight in the Mexican landscape. It is not strange that it should find its way into the local cuisine. The use of Nopalitos is prehistoric, and during the Spanish conquest and the Roman Catholic observance of serving meatless dishes during Lent, Nopales was a good healthy option; now they are a part of everyday cooking. The paddle, or tender pads, of the plant (called prickly pear in the U.S.) are eaten as a green vegetable in Mexico. The best young shoots are packed fresh, pickled or preserved. Sliced for convenience, their use lends itself to a variety of dishes, such as traditional nopalitos salad or soup. Combined with seafood, omelets, quiches, and casseroles, nopalitos adds a delicious and authentic flair.
Mix the nopalitos with the first 5 ingredients and set aside to season for 30 minutes. Stir well and adjust seasoning.
Spread the nopalitos over the platter about 1 1/2 inches deep. Decorate with the tomato and top with the cheese, cilantro, and squares of avocado (if used).
Serve at room temperature.


Originally Submitted
11/2/2017





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