Tender cactus salad

Yield: 1 Servings

Measure Ingredient
1 can (28 ounce) of Nopalitos (Embasa Tender Cactus)
1 small Onion; chopped
2 \N Tomatoes; peeled, diced and fried
¼ cup Cilantro; chopped
¼ cup Olive oil
1 \N Lemon ; juice of
3 tablespoons Vinegar
2 teaspoons Oregano
1 dash Salt and pepper
½ cup Crushed Feta cheese
1 cup Chopped pork rind

I have only had canned nopalitos. MacFrugals (like Big Lots) had them for a dollar a 1 lb 12 ounce can (794 g to the english-units-impaired) last spring. The taste is quite reminiscent of okra or green beans, especially in the following salad from the Embasa can: Rinse and drain the cactus. Combine the cactus with the onion, tomato, cilantro, oil, lemon juice, vinegar, oregano, salt, pepper and cheese. Pour ingredients into a large salad bowl and sprinkle chopped pork rind over it.

Garnish with tomato and cilantro adn serve. Add hot peppers if desired.

This salad makes an excellent taco filling, too.

I cannot vouch for the taco filling, but the salad accompanies a Mexican style meal very well.

There are some opuntia growing in Ozark glades south of St. Louis, MO, but they are small. There are awesome (though a bit moth-eaten) ones on the road to Kula, Maui, Hawaii at about 1900 MSL. They would probably be a bit tough and would not do in the salad; the can label says it contains "Tender Cactus Nopalitos!"

Posted to CHILE-HEADS DIGEST by George Nelson <70431.3065@...> on Mar 25, 1998

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