Ensalada de Nopales

Ensalada de Nopales is a fresh and vibrant Mexican salad featuring tender cactus paddles tossed with tomatoes, onions, and a zesty lime dressing. This deliciously tangy dish is perfect for a light vegan lunch, bursting with flavors and nutrients.

Ingredients

• Nopales (cactus paddles) - 200 grams, cleaned and diced
• Tomato - 1 medium, diced
• Red onion - 1/4 medium, finely chopped
• Cilantro - 2 tablespoons, chopped
• Lime juice - 2 tablespoons
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Pepper - 1/4 teaspoon
• Avocado - 1/2 medium, sliced
• Radishes - 4, thinly sliced

Steps

1. Bring a pot of salted water to a boil. Add the diced nopales and cook for about 10-12 minutes until tender. Drain and rinse under cold water to remove any sliminess.
2. In a large bowl, combine the cooked nopales, diced tomato, chopped red onion, and cilantro.
3. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper to create the dressing.
4. Pour the dressing over the nopales mixture and toss gently to combine all ingredients well.
5. Plate the salad and top with sliced avocado and radishes for garnish. Serve immediately.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 18 g
• Fiber: 7 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 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.

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