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Nutrition info - Recipes

Mexican Cactus Salad

Not quite as prickly as a real cactus, this Mexican salad will definitely spice up your meal. If you'd like to try an easy meal from south of the border inside your own home, this is a great option.


Mexican Cactus Salad

Ingredients

For 1 people

  • 1/2 teaspoon(s) salt, or to taste; for Dressing
  • 1/4 teaspoon(s) pepper; for Dressing
  • 1/2 teaspoon(s) dry mustard; for Dressing
  • 1/4 cup(s) vinegar; for Dressing
  • 1/2 cup(s) oil; for Dressing
  • 1/4 teaspoon(s) Mexican oregano; for Dressing
  • 1/2 cup(s) sour cream; for Dressing
  • 1 small yellow onion, halved and cut into strips; for Salad
  • 24 tablespoon(s) canned nopal cactus, chopped; for Salad
  • 1 (3 oz.) jar pimentos, rinsed, or 2 bell peppers, diced; for Salad
  • 16 ounce(s) jicama, chopped; for Salad

Directions

  1. Whisk or blend dressing ingredients vigorously to combine. Adjust seasonings to taste.
  2. Place the onions in a colander. Pour about 1 quart boiling water over them. This removes the raw taste and leaves the onions crisp. Rinse immediately with cold water and let stand.
  3. Toss together the onions, cactus, pimentos or red bell peppers and jicama. Toss the dressing and salad together just prior to serving.

Nutrition facts

  • Kcal: 1388.84 kcal
  • Fibers (g): 10.64g
  • Sodium (mg): 8224.91mg
  • Carbs: 44.86g
  • Fat: 130.73g
  • Saturated fat (g): 26.64g
  • Proteins: 4.93g