I love nopales (prickly pear cactus pads). This symbol of Mexican identity reminds me every day of who I am because they grow abundantly in my back yard. There are so many ways to prepare them, however, simply sautéed is one of my favorite, simply blessed with a little squeeze of lime.
Nopales (from the Nahuatl word nopalli) are very high in fiber, which means they are great in keeping you - ahem, regular. Along with helping your digestion, they also aid in controlling your blood sugar and lowering your cholesterol levels due to their high concentration of that same fiber, amino acids, and niacin. If you don’t have them growing in your back yard like I do, then head on over to your local Mexican or Latino market. They are usually sold in bulk with spines or already cleaned and despined in 1 lb. bags.
Recipe by Felicia Cocotzin Ruiz - as featured in Phoenix Home & Garden Magazine
Photography by David B. Moore
INGREDIENTS
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
DIRECTIONS
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