Nopales (Cactus Leaf) Salsa

Nopales (Cactus Leaf) Salsa
× Log In ×

Nopales (Cactus Leaf) Salsa

Nopales have a slightly tart flavor. It may remind you of the taste of green beans or asparagus. The richness of the avocado balances the tartness in this Mexican salsa.

Nutrition Facts

Nopales (Cactus Leaf) Salsa

CaloriesCalories

202 Per Serving

ProteinProtein

4g Per Serving

FiberFiber

11g Per Serving
×
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 lb 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.

 

Nopales have a slightly tart flavor. It may remind you of the taste of green beans or asparagus. The richness of the avocado balances the tartness in this Mexican salsa.

Nutrition Facts

Nopales (Cactus Leaf) Salsa

CaloriesCalories

202 Per Serving

ProteinProtein

4g Per Serving

FiberFiber

11g Per Serving
×
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 lb 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.