How to make Nopalito Salad

Want to take something different to the next potluck or backyard BBQ? This nopalito (cactus) salad is different, healthy, and unique!

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 1 jar pickled Nopalito cactus. Any brand will do, Goya and Wal-Mart brands taste great.
• 1 medium yellow or white onion.
• 1/2 bundle of fresh cilantro.
• 2 Roma Tomatos
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1 Jalapeno if you wish

1. Dump the jar of nopalito cactus into a colander and run cold water over them to rinse off the thick juices. Some people don't like the nopalito to have a lot of this thick juice, similar in consistency to aloe vera plant 'insides'.
2. Place the rinsed off nopalito on a cutting board and chop into smaller bite size pieces. Put the chopped nopalito into what will be your serving bowl.
3. Chop the tomato, onion, and cilantro and add it to the chopped nopal. Add salt and garlic powder. You could also add a small amount (less than one teaspoon) of finely chopped cumin or cumin powder if you wish.
   The Jalapeno is optional. If you wish to add it, just chop it up (you may wish to remove the seeds and white fleshy part) and throw it in!
4. Use two forks to toss the ingredients around until well mixed. This salad can be served immediately or stored in the fridge over-night if you want to make it ahead. The salad can be served like any side dish or side salad. See my tips below for more serving ideas.

Tips & Warnings

• Use nopalito salad inside tacos instead of lettuce and cheese.
• Put nopalito salad inside quesadillas.
• Tastes great with eggs and chorizo for a Southwest style breakfast.
• Serve with chips and salsa for pre-dinner snacking or at parties.
• A great vegetarian filling for tacos.