I am always looking for new recipes for salads and I liked this combination. I like that there is a sweet note and that it has a good amount of fiber. This salad is inspired by a recipe from the Mexican Diabetes Federation A.C. Here is our version the Nopal Cactus and Jícama Salad.
INGREDIENTS for the Nopales Cactus and Jícamas with Cherry Tomatoes Salad
- 6 nopal cactus
- 1/2 jicama cut into strips
- 1 cup of cherry tomatoes cut in halves
- 5 tablespoons of olive oil
- 2 tree chilis, cut in strips
- 3 thinly sliced spring onions
- lime juice
- 3/4 cup cilantro finely chopped
- 1 teaspoon oregano
- Mixed fine and coarse grain sea salt and freshly ground pepper to taste
- 1 avocado cut into strips
Cook the nopales already cut into strips, be sure that the texture and color do not change too much. Add salt and vinegar to reduce the slime and cook for no more than 5 minutes. Drain them and put them in a bowl with ice and chilled water. Soak them in the ice bath for a few minutes and drain them again.
Next, put a pan over medium-low heat with 3 tablespoons of olive oil and fry the chiles until they golden brown.
Defoliate the onions. Boil some water and remove it from the heat. Add the onion halves and leave them for a couple of minutes, then drain them.
Add the nopales, jicama, cherry tomatoes, onion, oil, lime juice, oregano, and the chilis into a bowl. Mix everything very well and season with more salt and pepper. Do not be shy about the coarse grain sea salt. Serve with avocado slices and enjoy!
This salad is ideal as a side dish with chicken or grilled fish and a good glass of traditional white wine from the DO La Mancha. Traditional wines made in La Mancha combine technology and tradition, having both the quality and balance of young wines and oak-barrel-aged wines. Its creamy personality and acidity make them perfect for zesty salads.
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