Ensalada de Nopal

Ensalada de Nopal is a refreshing Mexican salad made with tender cactus paddles and vibrant vegetables, providing a delightful combination of textures and flavors. This high-protein snack is not only nutritious but also a traditional dish that showcases the essence of Mexican cuisine.

Ingredients

• Nopales (cactus paddles) - 200 grams
• Cherry tomatoes - 100 grams
• Red onion - 50 grams
• Fresh cilantro - 15 grams
• Lime juice - 2 tablespoons
• Olive oil - 1 tablespoon
• Feta cheese - 50 grams
• Salt - to taste
• Black pepper - to taste
• Avocado - 1 medium

Steps

1. Rinse the nopales under cold water to remove any dirt, then trim the edges and cut them into strips.
2. In a pot of boiling water, add the nopales and cook for about 10 minutes until they are tender. Drain and rinse with cold water to stop the cooking process.
3. While the nopales are cooking, chop the cherry tomatoes, red onion, and cilantro.
4. In a large mixing bowl, combine the cooked nopales, cherry tomatoes, red onion, and cilantro.
5. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper to create a dressing.
6. Pour the dressing over the salad mixture and toss gently to combine.
7. Crumble the feta cheese on top and slice the avocado to serve on the side or on top of the salad.

Nutrition

• Calories: 220
• Protein: 10 g
• Carbs: 15 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 15 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• High in antioxidants, which can help reduce inflammation.

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