Baked Cactus Salad

Baked Cactus Salad is a delicious and unique dish that combines the earthy flavor of roasted cactus with fresh vegetables, creating a satisfying and healthy meal. Perfect for keto enthusiasts, this dish is both low in carbs and rich in nutrients.

Ingredients

• Nopal cactus pads - 200 grams
• Olive oil - 2 tablespoons
• Cherry tomatoes - 100 grams, halved
• Red onion - 50 grams, finely chopped
• Fresh cilantro - 2 tablespoons, chopped
• Lime juice - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Feta cheese - 50 grams, crumbled
• Avocado - 1 medium, diced

Steps

1. Preheat the oven to 200°C (400°F).
2. Clean the nopal cactus pads by rinsing them under cold water and removing any thorns.
3. Cut the cactus pads into small, bite-sized pieces and place them in a bowl.
4. Add 1 tablespoon of olive oil, salt, and black pepper to the cactus and mix well.
5. Spread the cactus pieces evenly on a baking sheet and roast in the preheated oven for 15 minutes, or until tender and slightly charred.
6. While the cactus is baking, prepare the salad by combining cherry tomatoes, red onion, cilantro, lime juice, and the remaining tablespoon of olive oil in a mixing bowl.
7. Once the cactus is done, let it cool for a few minutes before adding it to the salad mixture.
8. Gently fold in the diced avocado and crumbled feta cheese.
9. Serve the Baked Cactus Salad warm or at room temperature.

Nutrition

• Calories: 300
• Protein: 8 g
• Carbs: 12 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 20 mg
• Total Fat: 25 g
• Saturated Fat: 5 g
• Unsaturated Fat: 20 g
• Water: 0.4 L

Health Benefits

• Rich in antioxidants and vitamins from the cactus and vegetables.
• Low in calories and carbohydrates, making it suitable for ketogenic diets.

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