Mexican Cactus and Jicama Salad (Ensalada De Nopalitos Y Jicama)
Recipe Courtesy: Susanna Palazuelos
This is a refreshing composed salad that makes a colourful display of nopal cactus, jicama, tomato and avocado. A fabulous dish for your vegetarian and health-conscious guests.
1 tablespoon oil
2 paddles of nopal cactus (12 oz/375 g), cut into strips ½ in (1 cm) wide
3 cups (1½ lb/750 g) peeled and grated jicama (yam bean)
¼ cup (2fl oz/60 ml) fresh lime juice
1 teaspoon salt
6 tablespoons olive oil
3 tablespoons red wine vinegar
3 tablespoons freshly ground pepper
Ground chile piquin (optional)
2 cups (3 oz/90 g) watercress, stems removed and rinsed
2 avocados, peeled, pitted and cut into strips
3 tomatoes cut into wedges
- Heat the oil in the skillet; add the cactus and sauté for 3 minutes. Cover and cook over low heat for 8 minutes or until crisp-tender. Set aside
- In a bowl, combine the jicama, lime juice and salt. Set aside.
- Combine the oil, vinegar, salt and pepper. Stir well and correct the seasonings.
- To serve, place the jicama in the centre of the platter, sprinkle lightly with the chile piquin and arrange the watercress, avocados and tomatoes around it. Place a circle of cactus strips around the edge of the platter. Pour the vinaigrette dressing over the salad and serve.