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Average Rating:

Nopales (Cactus Leaf) Salsa
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Ingredients

Servings  4   Serving Size   1/2 cup

  • 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)

Directions

Tip: Click on step to mark as complete.

  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

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CaloriesCalories

202 Per Serving

ProteinProtein

4g Per Serving

FiberFiber

11g Per Serving

Nutrition Facts

Calories 202
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
Cholesterol 0 mg
Sodium 180 mg
Total Carbohydrate 18 g
Dietary Fiber 11 g
Sugars 5 g
Added Sugars 0 g
Protein 4 g

Dietary Exchanges
3 vegetable, 3 fat

 

Nutrition Facts

$name

CaloriesCalories

202 Per Serving

ProteinProtein

4g Per Serving

FiberFiber

11g Per Serving
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Calories 202
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
Cholesterol 0 mg
Sodium 180 mg
Total Carbohydrate 18 g
Dietary Fiber 11 g
Sugars 5 g
Added Sugars 0 g
Protein 4 g

Dietary Exchanges
3 vegetable, 3 fat

Ingredients

Servings  4   Serving Size   1/2 cup

  • 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)

Directions

Tip: Click on step to mark as complete.

  1. 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.
  2. 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.
  3. 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.