RITZ Ensalada de Nopales

Name: RITZ Ensalada de Nopales
Prep time: 30 min
Total time: 90 min
Yield: 4
Ingredients: 1 small fresh cilantro, divided; 2 qt. water; 2 cactus paddles (nopales), spines and thorns removed; ½ white onion, divided; 1 clove garlic; ½ tsp. salt; 2 plum tomatoes, chopped; 2 Tbsp. fresh lime juice; 2 Tbsp. olive oil; ¼ tsp. freshly ground black pepper; 20 RITZ Crackers; ½ small avocado; 2 Tbsp. Cotija cheese

Nopales are an edible cactus paddle enjoyed in meals across the globe, but you can introduce your family to the flavor of cactus in these snack bites.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

Ingredient list

1 small bunch fresh cilantro, divided
2 qt. (8 cups) water
2 cactus paddles (nopales), spines and thorns removed
½ white onion, divided
1 clove garlic
½ tsp. salt
2 plum tomatoes, chopped
2 Tbsp. fresh lime juice
2 Tbsp. olive oil
¼ tsp. EACH salt and freshly ground black pepper
20 RITZ Crackers
½ small avocado
2 Tbsp. crumbled Cotija cheese

Nutrition factsNutrition information

Recipe Tips

Reserve 20 cilantro leaves for garnish. Tear or chop enough of the remaining cilantro leaves to measure 1/2 cup of loosely packed cilantro; reserve this and all remaining cilantro leaves and stems for later use.

Bring water to boil in large saucepan on medium heat. Meanwhile, cut cactus paddles into 4x1-inch strips. Chop enough of the onion to measure 1/4 cup; reserve for later use.

Add remaining (unchopped) onion to boiling water along with the garlic, 1/2 tsp. salt and reserved remaining cilantro leaves with stems; stir. Cook 8 to 10 min. or until cactus is tender, skimming foam from water as needed. (Watch carefully as the cactus juices can produce a lot of foam, causing water to spill over.)

Pour ingredients from saucepan through strainer. Discard strained liquid along with the onion, garlic and cilantro.

Rinse cactus, then pat dry; place in large bowl. Add tomatoes along with the reserved chopped onions and torn cilantro leaves; mix lightly. Mix lime juice and oil until blended. Add to cactus mixture; mix lightly. Season with remaining salt and pepper. Refrigerate 1 hour.

Slice avocado thinly lengthwise, then cut each slice crosswise into thirds. Top each cracker with 1 tsp. cactus salad and a few avocado pieces. Sprinkle with cheese; top with reserved cilantro leaves. Refrigerate remaining cactus salad up to 3 days before using as desired.