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Spanish Cactus Shoot Salad - {Ensalada De Napalitos}

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Spanish Cactus Shoot Salad - {Ensalada De Napalitos}

 

4 fresh cactus pads or 1 pint jar cactus shoots

1/2 cup chopped green onion

1 cup chopped tomato

1/4 cup chopped cilantro leaves

1 fresh green jalapeno, stems and ribs

removed and chopped

1 garlic clove, mashed

3 tablespoons extra virgin olive oil

2 tablespoons fresh lime juice

 

Begin by blanching cactus pads in salted boiling water until tender, for about 5

minutes; then shock in ice water.

Julienne cactus pads into strips lengthwise. In a small salad bowl, mix in the

green onion, tomato, cilantro, jalapeño, and cactus pads.

In separate bowl mix garlic, oil and lime juice. Add all the other ingredients

and season to taste with salt and pepper.

Makes 4 servings.

 

 

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