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.
Nopales (Cactus Leaf) Salsa
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.