Nopales Salad

If you have roughly 40 minutes to spend in the kitchen, Nopales Salad might be a tremendous gluten free and dairy free recipe to try. One serving contains 56 calories, 1g of protein, and 4g of fat. For 55 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 4. 50 people were glad they tried this recipe. It is brought to you by Onion Rings And Things. Head to the store and pick up cilantro, garlic, onion, and a few other things to make it today. A couple people really liked this side dish. Overall, this recipe earns a pretty good spoonacular score of 58%. If you like this recipe, take a look at these similar recipes: Nopales Salad, Nopales Sesame Salad, and Nopales Turkey Salad.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

1 cup cilantro, chopped

2 cloves garlic, peeled

1 jalapeno, minced

juice from 1 lime (about 2 tablespoons)

2 Nopales pads

1 tablespoon olive oil

1 small onion, peeled and diced

1/2 teaspoon dried Mexican oregano

2 Roma Tomatoes, seeded and diced

salt to taste

Equipment:

knife

pot

bowl

Cooking instruction summary:

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, combine garlic, about 1 teaspoon of salt and water to cover nopales and bring to a boil. Add nopales and cook for about 20 to 25 minutes or until nopales have changed color and are tender yet crisp. Remove from heat, rinse well under very cold water and drain well. Rinse again as needed to rid of its gelatinous sap.In a bowl, combine cooked nopales, tomatoes, onion, jalapeno, cilanto, lime juice and olive oil. Season with salt to taste. Serve topped with queso fresco and sliced avocados, if desired.

 

Step by step:


1. 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.

2. Cut the paddle lengthwise into half-inch thick strips and then cut crosswise into 1 to 1 1/2-inch lengths.In a pot, combine garlic, about 1 teaspoon of salt and water to cover nopales and bring to a boil.

3. Add nopales and cook for about 20 to 25 minutes or until nopales have changed color and are tender yet crisp.

4. Remove from heat, rinse well under very cold water and drain well. Rinse again as needed to rid of its gelatinous sap.In a bowl, combine cooked nopales, tomatoes, onion, jalapeno, cilanto, lime juice and olive oil. Season with salt to taste.

5. Serve topped with queso fresco and sliced avocados, if desired.


Nutrition Information:

Quickview
52k Calories
0.77g Protein
3g Total Fat
5g Carbs
8% Health Score
Limit These
Calories
52k
3%

Fat
3g
6%

  Saturated Fat
0.51g
3%

Carbohydrates
5g
2%

  Sugar
2g
2%

Cholesterol
0.0mg
0%

Sodium
198mg
9%

Get Enough Of These
Protein
0.77g
2%

Vitamin C
15mg
19%

Vitamin K
19µg
18%

Vitamin A
580IU
12%

Vitamin E
0.98mg
7%

Manganese
0.12mg
6%

Vitamin B6
0.09mg
5%

Potassium
156mg
4%

Fiber
1g
4%

Folate
13µg
3%

Magnesium
9mg
2%

Copper
0.05mg
2%

Vitamin B1
0.03mg
2%

Phosphorus
20mg
2%

Calcium
20mg
2%

Iron
0.36mg
2%

Vitamin B3
0.34mg
2%

Vitamin B2
0.03mg
1%

Vitamin B5
0.11mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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