Taste of Tucson by Jackie Alpers
Author:Jackie Alpers
Language: eng
Format: epub
Publisher: West Margin Press
Nopalitos Chopped Salad
MAKES 1 MAIN-DISH SERVING OR 2 SIDE-DISH SERVINGS
Nopalitos are an excellent example of how people adapt to their environment and get creative with the indigenous plants that surround them. Conceptually, nopalitos, which are made from the pads of the prickly pear cactus, are a little scary to eat at first. When I first picked up a package of fresh nopal pads at my local market, I examined them closely and declared them free of the pesky needles that are all over the prickly pear cactus growing all over my front yard. If you can’t find fresh nopals locally, don’t fret! The diced and cooked version of nopalitos are available in jars at most specialty markets and online.
1 cup jarred nopalitos, rinsed (or chopped Fresh Cactus Nopalitos—see sidebar)
1 head romaine lettuce, finely chopped (about 2 cups)
3 small tomatoes, preferably Campari, coarsely chopped (about 1 cup)
1 cup chopped cucumber
2 tablespoons chopped fresh cilantro
1 green onion, diced (about 2 tablespoons)
¼ cup thinly sliced red onion
2 tablespoons olive oil
1 tablespoon white vinegar
Juice from 2 medium-size limes
1 teaspoon dried Mexican oregano
1 small serrano chile, finely diced (optional)
Sea salt and freshly ground black pepper to taste
2 radishes, sliced
1 small avocado, peeled and diced
¼ cup crumbled Cotija or feta cheese
In a large bowl, toss nopalitos, romaine, tomatoes, cucumber, cilantro, green onion, red onion, olive oil, vinegar, lime juice, oregano, and serrano, if using. Season with salt and pepper to taste. Divide onto serving plates. Arrange the radishes and avocado around the edges and on top of the salads. Garnish with the crumbled cheese.
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