This cactus salad with citrus vinaigrette recipe uses nopales, which are the edible pads of prickly pear cactus. They have a slightly tart and refreshing flavor that pairs well with a citrusy vinaigrette.
- 2 large nopales (cactus paddles)
- 1/2 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled queso fresco (or feta cheese)
- 1/4 cup chopped fresh cilantro
For the Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon orange juice
- 1 teaspoon agave nectar (or honey)
- 1/2 teaspoon Dijon mustard
Instructions:
Clean the Nopales: The first step is to clean the Nopales. Wear gloves for this step to avoid getting pricked by the spines. Using a sharp knife, carefully remove the spines from the nopales. You can do this by scraping the sides of the nopales with the knife, or by cutting off the spiny edges.
Cook the Nopales: There are two ways to cook the nopales:
- Boiling the Nopales: Cut the nopales into thin strips or small cubes. Bring a pot of generously salted water to a rolling boil. Carefully add the nopalitos and cook them for 5-7 minutes, just until they reach a tender-crisp texture. Drain the nopalitos and rinse with cold water to stop the cooking process.
2. Grilling the Nopales: Preheat a grill to medium-high heat. Brush the nopales with olive oil and season with salt and pepper. Grill the nopales for 2-3 minutes per side, or until slightly charred and tender-crisp. Let cool slightly before chopping.
Assemble the Salad: In a spacious bowl, mix together the cooked nopalitos, thinly sliced red onion, halved cherry tomatoes, and crumbled queso fresco.
Make the Vinaigrette: In a small bowl, vigorously whisk the olive oil, lime juice, orange juice, agave nectar (or honey), Dijon mustard, salt, and pepper until well combined and emulsified.
Tips:
- If you can’t find nopales, you can substitute them with green beans or asparagus.
- Feel free to incorporate additional chopped vegetables into the salad for added texture and flavor. Bell peppers, corn, or jicama would all make excellent additions, contributing to the salad’s vibrancy and crunchiness.
- For a spicier salad, add a chopped jalapeño pepper to the vinaigrette.
Precautions to Avoid Potential Health Risks
1: Source of Cactus: Ensure the cactus (nopales) used in the salad is obtained from a reputable source. Fresh cactus pads should be thoroughly cleaned and properly prepared before consumption.
2: Canning Safety: If using home-canned cactus, strictly adhere to safe canning practices. This includes sterilizing equipment, using adequate salt for preservation, and following reputable canning guidelines to prevent bacterial contamination like botulism.
3: Storage and Handling: Store fresh or canned cactus in clean, airtight containers in the refrigerator to maintain freshness and reduce the risk of bacterial growth. Avoid consuming cactus that appears spoiled or has an unusual odor.
4: Symptom Awareness: Be aware of the symptoms of botulism, such as difficulty swallowing, blurred vision, muscle weakness, and respiratory problems. Seek medical attention immediately if these symptoms occur after consuming cactus salad.
5: Educational Opportunities: Use incidents like the one involving botulism from cactus salad as educational opportunities. Inform others about safe food preparation techniques, particularly when it comes to home canning, to prevent similar outbreaks in the community.