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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 135.5
  • Total Fat: 7.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 6.8 mg
  • Total Carbs: 15.0 g
  • Dietary Fiber: 11.5 g
  • Protein: 1.3 g

View full nutritional breakdown of Guacamole Salad with Cactus Pads calories by ingredient
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Guacamole Salad with Cactus Pads

Submitted by: JVANAM

Introduction

Found at a street stand in Guanajuato, in Central Mexico.
IF you have never tried eating a cactus this is the dish to start with.
You may note that the seasoning in the recipe are not included in the Nutritional calculations. The calculater doesn't recognize some of the spices in small quantities.
Found at a street stand in Guanajuato, in Central Mexico.
IF you have never tried eating a cactus this is the dish to start with.
You may note that the seasoning in the recipe are not included in the Nutritional calculations. The calculater doesn't recognize some of the spices in small quantities.

Number of Servings: 4

Ingredients

    Guacamole Dressing:
    2 Tbsp of fresh lime juice (about 2 Med. Limes - save some zest as a topper)
    1 tsp Canola Oil (blended vegetable oil works well)
    1 clove garlic, minced
    1/4 tsp chili powder
    1/8 tsp GROUND cumin
    1/8 tsp black pepper (to taste)
    Dash of cayenne

    Salad Fixin's:
    1 med. Avocado, peeled sliced & diced
    2 Plum Tomatoes, diced (I leave the skins for the little amount of fiber they offer)
    1/2 small red onion, chopped
    4 cups shredded Chipotle Lettuce (1/2 to 1 whole head)

Directions

Dressing:
The dressing is a dump prep dish. Give is a few stirs and pop it in the fridge. The longer it masserates in the fridge the better. A quick day ahead dressing.

Salad:
First and most important with a vegetable peeler, or better yet with the back side of an 8" Chef's knife, shave any stickers or eyes off the cactus pads. Do the same to remove the fibrous or dry parts of the pads. Rinse throughly under cold water and give them a spin in the veggie spinner.
On the stove top boil up some water in a steamer and place the pads on the steamer rack above the water line.
Steam the pads, over a medium-low heat for about 3 - 5 min. (Or to your desired tenderness. I prefer crisp skin and tender pulp.) From the steamer DIRECTLY to a waiting bowl of Ice Water to stop the cooking and preserve the color.
If you are using a Chef's knife to shave the pads here is where your "KNIFEING 101" comes into play. slice the pads into matchstick size strips.
And now the second dump. In a large mixing bowl combine the cactus pads, avocado, tomatoes, and red onions.
On the serving plate will be the shredded Lettuce. Top with the Vegge mix. Serve the dressing on the side with the lime zest as a final topper.

Number of Servings: 4

Recipe submitted by SparkPeople user JVANAM.






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