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- 2 nopales pads
- 2 cloves garlic, peeled and pounded
- 2 Roma tomatoes, seeded and diced
- 1 small onion, seeded and diced
- 1 jalapeno pepper, minced
- 1/2 bunch cilantro, chopped
- 1/2 teaspoon dried Mexican oregano
- 1 lime, juiced
- 1 tablespoon olive oil
- Using a small paring knife, clean the cactus paddles by scraping thorns or spines from both sides.
- Trim off the edges and any blemished or discolored areas. Wash well with cold water.
- Cut the paddle lengthwise into half-inch thick strips and then cut crosswise into 1 to 1 1/2-inch lengths.
- In a pot over medium heat, combine garlic, about a teaspoon of salt, and enough water to cover nopales. Bring to a boil.
- Add nopales and cook, skimming scum that floats on top, for about 8 to 10 minutes or until nopales have changed color and are tender yet crisp.
- Remove from heat and rinse well under very cold water to rid of the gelatinous sap. Drain well.
- In a bowl, combine cooked nopales, tomatoes, onions, jalapeno, cilantro, and oregano.
- Add lime juice and olive oil. Season with salt to taste. Toss to combine and refrigerate for about 30 minutes to allow flavors to blend.
- Serve topped with queso fresco, if desired.
Author: Lalaine, www.onionringsandthings.com/nopales-salad/
Servings: 4 servings
Calories: 89 kcal