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Ensalada de Nopalitos

Ensalada de Nopalitos

Recipe by Felicia Cocotzin Ruiz | Photography by David B. Moore


1 tablespoon sunflower oil
4 nopal cactus paddles (about 1 pound), cleaned,
cut into ½-inch-wide strips
1 cup sun-dried tomato halves
½ purple onion, minced
2 avocados, peeled, pitted and cut into strips
2 large limes, juiced
6 tablespoons olive oil
2 tablespoons raw apple cider vinegar
½ teaspoon sea salt
Pinch of ground chili piquin (optional)
1 lime, quartered, for garnish


Soak sun-dried tomatoes in warm water for 20 minutes to rehydrate. Drain and set aside. Heat sunflower oil in a large skillet or sauce pan on medium heat. Add cactus strips and purple onion, and sauté for 3 minutes, stirring often. Cover and cook over low heat for about 8 minutes or until tender. Drain and set aside. In a small bowl, combine lime juice, apple cider vinegar, olive oil and sea salt. Stir well. Season to taste. To serve, arrange cooked cactus and rehydrated sun-dried tomatoes in the center of a large plate or small platter. Place avocado strips around the edge of the platter. Drizzle the dressing over the salad, and sprinkle with chili piquin. Serve with fresh lime wedges.

Serves 4-6


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