Nopales (Cactus) Salad

Credited to Raul d’Ablaing

I was reading my friend, Raul’s blog, he posted that he finished planting some items in his garden. Among all the tasty eats, he planted some nopales (cactus). Wow! It’s been a while since I had some cactus for dinner, …thinking; now there is a true healthy meal for anyone and everyone who likes to eat healthy and light. I use to eat it all the time when I was touring and we stayed with friends, very quick and easy to prepare.

Select 3 or 4 pads
4 Portobello Mushrooms – clean with a damp towel
2 eggs – boiled and cut into slices
lime juice
olive oil
seasonings – red pepper flakes, black pepper, garlic powder, salt

(Make sure the Nopales pads you select are not wrinkled, soggy or too soft. Pads are modified branches, which range in color from pale to dark green. Pick the ones which good colour to them.)

Wear rubber or leather garden gloves when removing all needles with a sharp knife, sometimes I use a good vegetable peeler. Also, remove any nodules, the thick stem, and trim the edges off of the pads as well. After, wash each pad well with slightly warm to cool water.

Grill Cactus over medium high hot side of grill, brush each side with olive oil until tender and slightly browned (10 – 12 minutes each side). On the medium hot side of grill, grill Portobellos. Slice Portobellos and Cactus into stripes, add sliced eggs, and seasonings to taste; then drizzle with lime juice and olive oil. Can be served on top of a bed of lettuce. For added flavour, add diced tomatoes, chopped green onions, and grated cheese.

Nopales can be tightly wrapped and stored in a refrigerator up to one to two weeks.

Happy Eating!