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Cactus Salad

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  • 1 1/2 lb Fresh or prepared cactus paddles or nopale; needles removed
  • 3/4 c Olive oil
  • 1 1/2 ts Salt
  • 4 Italian Roma tomatoes, cored, seeded and cut into 1/4" dice
  • 1/2 sm Red onion, cut into; 1/4" dice
  • 2 md Serrano chiles, stemmed, seeded and; finely diced
  • 2 bn Cilantro, leaves only,; chopped
  • 1/2 c Finely grated Cotija or Anejo cheese
  • 1/2 c Red wine vinegar
  • 1 ts Freshly ground black pepper
  • 6 Lettuce leaves
  • 1 Avocado, peeled, seeded and; sliced for garnish
  • 1/4 c Cracked black pepper garnish,; recipe follows


Preheat grill or broiler. Place cactus paddles in a bowl and toss with 1/4 cup of the olive oil and 1/2 teaspoon of the salt. Grill or broil the paddles until grill marks appear on each side, or they turn dark green with black patches, about 3 to 5 minutes. Set aside to cool to room temperature. Cover and chill 2 to 4 hours or overnight. Cut cactus into 1/2-inch pieces. In a large bowl, combine the cactus, tomatoes, onions, chiles, cilantro and cheese with the remaining 1/2 cup oil, the vinegar, the remaining 1 teaspoon salt and pepper. Toss well. Serve on plates lined with lettuce leaves, and garnish with avocado slices sprinkled with cracked pepper garnish. Recipe By :TOO HOT TAMALES SHOW #TH6118
Posted to MC-Recipe Digest V1 #316
Date: Tue, 26 Nov 1996 08:02:26 -0500
From: Meg Antczak <>