Ensalada de Cactus

Ensalada de Cactus is a refreshing Mexican salad that combines the unique texture of cactus paddles with vibrant vegetables, offering a delightful medley of flavors. This vegan dish is not only nutritious but also a perfect accompaniment to any meal or a light standalone option.

Ingredients

• Nopal cactus paddles - 200 grams
• Tomato - 1 medium, diced
• Red onion - 1/4 medium, finely chopped
• Cilantro - 2 tablespoons, chopped
• Avocado - 1 medium, diced
• Lime juice - 2 tablespoons
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Queso fresco (optional) - 30 grams, crumbled

Steps

1. Prepare the nopal cactus by rinsing it under cold water and trimming the edges and spines with a knife.
2. Boil the nopal cactus paddles in a pot of salted water for about 10 minutes until tender. Drain and rinse under cold water to stop the cooking process.
3. Dice the cooked nopal cactus paddles into small pieces and place them in a mixing bowl.
4. Add the diced tomato, finely chopped red onion, and chopped cilantro to the bowl with the nopal.
5. Pour in the lime juice and olive oil, then season with salt and black pepper. Mix well to combine all the flavors.
6. Gently fold in the diced avocado just before serving to keep it intact.
7. If desired, sprinkle crumbled queso fresco on top for added flavor and texture.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 20 g
• Fiber: 9 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Water: 0.3 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Low in calories, making it a great option for weight management.
• Contains antioxidants that help reduce inflammation.

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