From Garden to Table : Mexican Cactus Salad

nopal cactus

🥗Healthier: zucchini

💰Cheaper: cucumber

Zucchini provides a similar texture and is more widely available.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper adds crunch without the heat.

Add canned cactus into a salad bowl.

Chop a white onion finely and add it to the salad bowl with the cactus.

Add fresh chopped cilantro to the salad bowl.

Add about half a teaspoon of Mexican oregano.

Cut a lime in half and squeeze the juice into the salad, catching any seeds with your hand.

Add salt and pepper to taste and stir the mixture.

Let the salad marinate in the fridge for 30 minutes to blend the flavors.

Chop a roma tomato and sprinkle it on top of the salad.

Add onion rings made from red onions on top of the salad.

Slice and add avocado on top of the salad.

Sprinkle cucumber on top of the salad.

Add crumbled queso fresco on top of the salad.

Finish with fresh cilantro on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary