Cactus pear fruit is Nopales (plural) in Spanish. Nopales are rich in soluble and insoluble fiber. I love how they can be enjoyed with scrambled eggs, as salad or substitutes a tortilla.
- 2 cups cactus
- 3 roma tomatoes
- ½ medium purple onion
- ¼ cup cilantro (chopped)
- 6 radishes
- ½ serrano pepper
- 2 tablespoons olive oil
- 1 tablespoon oregano
- salt (as preffered)
- tortillas
- You have the option of using precooked cactus that is usually found in the Hispanic aisle section. If using raw cactus, go for the pre-cut to avoid the hassle of removing the thorns.
- To cook raw cactus, fill a medium saucepan with 2 quarts of water and allow it to boil. Add cactus, and salt to your preference and cook for 15 minutes. Cactus will turn from bright green to a darker olive green when cooked.
- Using a strainer, strain all the water and run cactus through cold water, set aside and allow to cool.
- In a salad bowl, add olive oil, oregano, and salt.
- Dice tomatoes, onions, cilantro, radishes and serrano and add into salad bowl.
- Add cactus to the salad and mix.
- Add salt to taste and enjoy.