RITZ Ensalada de Nopales

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

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 facts

Recipe Tips

1

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.  

2

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.

3

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.) 

4

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

5

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.

6

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.