PRICKLY PEAR CACTUS SALAD

Welcome back food family!

So now that summer is almost here let's get our salad 🥗 game on!

This prickly pear cactus 🌵 salad has got to be hands down my all-time favorite summer salad…with a side of arrachera, 🥩 that is. 😂

Did you know the nopal cactus, is native to Mexico? It is more commonly known as the prickly pear cactus. Many people know it for its health benefits due to its high antioxidant, vitamin, and mineral content. So not only is it good but also good for you! 👍🏽

The salad does require some prep work but isn't that what family is for? To help each other out, right? While you chop one veggie someone else can chop another one and before you know it, you'll be mixing and enjoying this delicious salad.

So, what are you waiting for?🤷🏻‍♀️Go make it and enjoy!

Servings: 12

Ingredients:

4 lbs PRICKLY PEAR CACTUS (thorns removed)

1/4 cup ONION sliced

1 cup ONION chopped

3 TOMATOES chopped

1 cup CILANTRO chopped

2 LIMES

SALT to taste

OPTIONAL: SERRANO PEPPERS, COTIJA CHEESE and AVOCADO chopped

Instructions:

1-Slice 1/4 cup of the ONION and all the CACTUS. Chop the TOMATO, CILANTRO and the rest of the ONION. Set all aside.

2-Place the CACTUS on a double boiler along with 1/4 cup sliced ONION and 1/4 cup CILANTRO.

3-Cook the cactus for about 20 to 30 minutes over medium low heat. Uncover the double boiler and SALT to taste. Mix then place the lid back and continue to cook for an additional 10 minutes or until soft and tender.

4-Remove the CACTUS from the boiler. Let them cool down before mixing in the ONION, TOMATO, CILANTRO, LIME JUICE and SALT.

5-Place in the refrigerator until ready to serve.

TIP 1: Many Latino stores already sell the cactus that’s been pre-thorned and sliced. This is a great option if you’re not familiar with removing the thorns.

TIP 2: DON’T THROW OUT THAT WATER!! I don’t have a recipe for you here for it, but if you Google you’ll find that folks use the liquid for other health benefits.

#LetsGoaCocinar