Calories202 Per Serving
Protein4g Per Serving
Fiber11g Per Serving
|Total Fat||15.0 g|
|Saturated Fat||2.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||2.0 g|
|Monounsaturated Fat||10.0 g|
|Total Carbohydrate||18 g|
|Dietary Fiber||11 g|
|Added Sugars||0 g|
3 vegetable, 3 fat
1 pound fresh, cleaned nopales (cactus leaf) (cubed)
2 medium tomatoes (chopped)
1/2 cup chopped onion
1/2 cup chopped fresh coriander (cilantro), leaves and stems
2 medium fresh jalapeño peppers (seeds and ribs discarded)OR
2 fresh serrano chile peppers (seeds and ribs discarded)
2 tablespoons fresh lemon juice
1/4 teaspoon salt
black pepper (to taste)
2 large ripe avocados (cubed)
Fill a large stockpot with water. Add the nopales. Bring to a boil over high heat. Boil for 10 minutes, or until soft. Pierce with a fork to test the softness.
Drain the nopales. Rinse under cold running water. Drain well. Transfer to a large bowl. Stir in the remaining ingredients except the avocado cubes. Cover and refrigerate until ready to serve.
At serving time, gently stir in the avocado cubes.
Tip: Nopales, the leaves from the nopal, or prickly pear cactus, are grown in bags in Hispanic markets. Buy them in the spring when they’re the most tender. Remove the thorns using a vegetable peeler or a knife. Be sure to wear gloves to protect your hands. Trim the edges of the leaves, rinse them, and cut them into cubes.