You know the stuff that’s good for you. Hitting the gym instead of eating an entire bag of chips. Not arguing with your spouse when you know you’re right. Protein smoothies for breakfast, and Cactus Salad with Queso Fresco, or Ensalada de Nopales con Queso Fresco, for lunch. Yum!
Cactus is the prickly, Mexican superfood. They are still relatively unknown outside of Mexico. South of the border, though, we know that if you want to lose weight, eat healthy, regulate your blood sugar, have glowing skin, and look younger, you should eat nopales. If you’re nervous about eating them at first, you can always stick them in a smoothie.
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How to Cook Cactus: Remove the spikes, cut into strips, boil in water for 20 minutes. Drain. Rinse. Cool before using. Or, you can BUY THEM ONLINE ready to be used.
In short, Cactus Salad with Queso Fresco, or Ensalada de Nopales con Queso Fresco, is Mexican Pico de Gallo with cactus and queso fresco. I love queso fresco. Milky and creamy. Mmm… You can also use diced Queso Panela or a fresh mozzarella cheese.
You want to let the flavors combine. So let it sit in the fridge for at least 30 minutes. Such an easy dish to entertain with too. To make it a complete meal, you add some to the pan when you’re cooking scrambled eggs. Or, serve it as a side dish, or a light lunch. Hope you enjoy!
- 1 tomato, diced
- ¼ onion, diced
- ¼ cup of cilantro, chopped
- 2 cups cooked cactus, sliced or diced
- 2 tablespoons olive oil
- Juice of 2 limes
- ½ teaspoon of dried oregano
- ½ tablespoon salt
- ⅔ cup Queso fresco, crumbled
- Mix the tomato, onion, cilantro, cactus in a bowl.
- In a separate bowl, mix olive oil, lime, oregano, and salt.
- Add the dressing to the cactus mixture.
- Mix well.
- Let sit in the refrigerator for 30 minutes.
- No more than 24 hours.
- Mix in queso fresco right before serving.