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Mexican Cactus (Nopal) Salad

P-KITCHEN-MEXICAN CACTUS SALAD.transfer_frame_9483.png
WLOS/WMYA

by The Square Root, Chef Adam Wilson

Ingredients

  • 1lb Cactus (Remove the thorns)
  • 1lb Mixed Greens
  • 3 grape tomatoes
  • Julienne Red onion
  • 1 Tomatillo (quartered)
  • 3oz. Oaxaca cheese
  • 2oz. Cotija cheese
  • 1tbsp Crushed Peanuts
  • 1tbsp Roasted Pumpkin seeds
  • 1tbsp Dried Cranberries
  • Cilantro Leaves and lime wedge for garnish.
  • Salt and Pepper to taste
  • Square Root Cilantro Lime vinaigrette

Instructions

  1. Season cactus with salt and pepper then grill.
  2. Set aside the two cheeses.
  3. Take the remaining ingredients and combine with the vinaigrette in a mixing bowl.
  4. Mix then top with the queso, cilantro, and lime wedges!
  5. Showcase the cactus in the Center of the dish.

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