Cactus Paddle Salad

Name: Cactus Paddle Salad
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 1 (32-oz.) can nopalitos; 2 tbsp. fresh lime juice; 1 clove garlic, peeled and minced; 3 tbsp. extra-virgin olive oil; 4 scallions, chopped; 2 tomatoes, peeled, seeded, and chopped; 1 ⁄ 4 cup chopped fresh cilantro; 1 fresh jalapeño, seeded and chopped; Salt and freshly ground black pepper; <a href="https://www.saveur.com/article/Recipes/Flour-Tortillas">Flour/ tortillas</a>

Serves
serves 8

LAURIE SMITH

(Ensalada de Nopalitos)
Nopalitos are the paddles of the prickly pear cactus, cut into strips. They taste like green beans or asparagus, but when first cut, they secrete a sticky juice and must be blanched and rinsed before cooking (see Preparing Fresh Nopalitos); it may be easier to use canned nopalitos, as in this recipe from Mexican Family Cooking (Fawcett, 1986) by Aida Gabilondo.

Ingredients

1 (32-oz.) can nopalitos
2 tbsp. fresh lime juice
1 clove garlic, peeled and minced
3 tbsp. extra-virgin olive oil
4 scallions, chopped
2 tomatoes, peeled, seeded, and chopped
¹⁄₄ cup chopped fresh cilantro
1 fresh jalapeño, seeded and chopped
Salt and freshly ground black pepper
<a href="https://www.saveur.com/article/Recipes/Flour-Tortillas">Flour/ tortillas</a>

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Instructions

Step 1

Drain nopalitos in a colander. Pick out any onion or pepper pieces.

Step 2

Whisk lime juice, garlic, and oil together in a large mixing bowl. Add nopalitos, scallions, tomatoes, cilantro, and jalapeño. Season to taste with salt and pepper. Toss well. Chill for at least 1 hour and serve wrapped in tortillas.