For something truly unique and out-of-this-world, try this Cactus and Jicama Salad. This freshly composed
salad takes advantage of the colorful dispaly of nopal cactus, jicama, tomatoe and avacado.
Cactus and Jicama Salad (Ensalada de Nopalitos y Jicama) - Easy Mexican Recipe For Mexican Food
- 2 paddles of nopal cactus (cut into strips)
- 3 cups jicama or yam beans (peeled & grated)
- 2 cupts watercress (stems removed & rinsed)
- 2 avocados (peeled, pitted & cut into strips)
- 3 tomatoes (cut into wedges)
- 1 tbsp vegetable oil
- 6 tbsp olive oil
- 1/4 cup fresh lime juice
- salt & pepper to taste
- 1/4 tsp ground chile piquin (optional)
Image of Cactus
How to Make Cactus and Jicama Salad (Ensalada de Nopalitos y Jicama):
- In a pan, heat the oil and saute the cactus for 3 mins
- Cover and cook over low heat for 8 mins or till crispy tender
- Set aside
- In a bowl, combine the jicama, lime juice and salt and set aside
- Combine olive oil, vinegar, salt & pepper
- Stir well, adjust to taste
- To serve, place the jicama in center of the plate, sprinkle lightly with chile piquin
- Arrange the watercress, avacados and tomatoes around it
- Place a circle of cactus strips around edge of the plate
- Pour the dressing over the salad and serve immediately
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