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nopales salad

xushuhua-1098 avatar
Recipe by
Ava Brown
@xushuhua-1098

Paired with fresh Mexican cactus and a variety of seasonal vegetables, cactus salad is low in calories, high in fiber, and rich in vitamins and minerals to aid digestion, enhance immunity, and provide essential antioxidant protection. Among them, avocado is rich in unsaturated fatty acids, dietary fiber and potassium, which is beneficial to cardiovascular health; while Panela cheese and olive oil supplement high-quality fats and essential amino acids, making this salad an ideal choice for both deliciousness and health. It also shows Authentic Latin American cuisine.

yield 6 serving(s)
prep time 15 Min
cook time 20 Min
method Pressure Cooker/Instant Pot

Ingredients For nopales salad

  • 100 g
    panela cheese
  • 700 g
    water
  • 500 g
    nopales, chopped
  • 150 g
    onion
  • 20 g
    green chilis, stemmed
  • 3 sprigs
    coriander
  • 200 g
    tomato, seeded and quartered
  • 40 g
    olive oil
  • 2 tsp
    fine salt, to taste
  • shredded cheese, for serving
  • 2
    avocado, for serving

How To Make nopales salad

  • 1
    Place the panela cheese into mixing bowl.
  • 2
    Grate 10 sec/speed 5. Transfer to a bowl and set aside.
  • 3
    Place the water into mixing bowl and insert the basket with the nopales.
  • 4
    Cook 15 min/90°C/speed 1. Remove the basket with the notch on the spatula and rinse the nopales under cold water. Discard the water from the glass.
  • 5
    Place the onion, green chili, coriander, tomato and olive oil into the mixing bowl.
  • 6
    Place cooked nopales and salt into mixing bowl.
  • 7
    Chop 4 sec/speed 4.
  • 8
    Serve with shredded cheese and avocado.
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