June 25, 2017

Ensalada de Nopales

I hope you all are having a great start to your summer! The kiddo is out of school and while I thought I would catch a little break...nope, not one bit. Summer camp is in full effect, summer soccer training has started and I now have an eager child that by 7pm wants to know what we're doing for summer vacation. EVERY. SINGLE. DAY. [sigh] Is is August yet?

I've never been camping in the summer. We've always gone camping in the Fall or Winter months. Fear no more, a couple of weekends ago, I experienced summer camping to the fullest. While I wasn't a complete fan of all the bugs and heat that accompanied it, I loved being able to gaze up at the night sky from our tent. No rain fly completely changes everything. The universe is amazing. Tranquil indeed.


Since I recently changed what I eat [or don't eat], I was a bit worried as to what I would be eating during our camping trip. My sister gave me the idea to prep ahead of time and make a cactus salad...or as we like to call it, ensalda de nopales. Cacti [nopales] is a form of vegetable that has many health benefits such as: aiding in weight loss, act as a cancer preventative, improve skin health, can lower cholesterol , regulate and improve digestion and the list goes on.

This salad recipe is definitely a staple for the upcoming hot summer months. And it's extremely easy to prep. Open, chop and mix. You guys, it's really that simple.


I used the jar of nopales from Goya. If you find fresh nopales, go for it! I ended up doubling the recipe since we were going to be sharing this while camping. We had about 12 of us and doubling the recipe was more than plenty, I had lots leftover.


Open nopales, rinse and chop to smaller pieces. Add to a large bowl.


Chop a large onion and add to bowl. Grab your tomato, chop and add to bowl as well. Cilantro is next, chop and add to the nopales, onion and tomato mixture.

I feel that the Panela queso really makes this recipe. It gives it such a fresh distinct flavor. I used two blocks of cheese [use one if you aren't doubling], cut into small squares. Lastly, you will chop the cilantro and add lime juice to the nopale mixture. Don't skimp out and use that bottled lime juice...we want freshness here, guys! Add salt and pepper to taste. Chill for 2-4 hours or overnight.




And you are done! How easy was that?! We ate ours with tostadas [you can find these at your local grocery store near the bread section or hispanic isle]. Tostitos chips work great too. This quick and easy recipes is great as a main meal or appetizer.




Cacti can be a bit intimidating for some, fear not-you will love this salad recipe! Give it a try and let me know what you think below!

XO


print recipe
Ensalada de Nopales
Great summer salad!
Ingredients
  • 1 can Nopales
  • 1 whole Large Onion
  • 1-2 Tomato
  • 1 whole block Queso Panela
  • 1/2 cup Cilantro
  • 2 Lemons, juiced
  • Salt + Pepper
Instructions
1. Rinse the nopales under water and cut to smaller pieces. Add to a large mixing bowl. Set aside.2. Chop onion and tomato. Add to the nopales.3. Cut the queso Panela into small cubes. Add to mixture.4. Rinse cilantro. Chop and add to mix.5. Juice the lemons, add the juice to the mixure. 6. Add salt and pepper to taste. Mix everything together throughly. Do not over mix so that cheese falls apart. 7. Chill 2-4 hours or overnight. Enjoy!
Details
Prep time: Cook time: Total time: Yield: 8-10 servings

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