Nopales and Avocado Salad
Founded in 2007, in the heart of Los Angeles, El Mural de los Poblanos offers memorable traditional Puebla cuisine.Its philosophy and pride is to share the best of Puebla cuisine, selecting the highest quality ingredients from small producers in the State of Puebla.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
- 50 milliliters extra virgin olive oil, for the herb oil
- 80 milliliters white vinegar, for the herb oil
- 10 grams dried fine herbs, for the herb oil
- salt, for the herb oil
- pepper, for the herb oil
- 2 nopales
- 3 black pepper, whole
- 100 grams salt, thick
- 3 leaves bay
- 1/2 liters water
- 1/4 onions, sliced
- 15 grams tomato, in cubes
- 1 radish, in cubes
- 1/4 cups cilantro, chopped
- 1 serrano chile, chopped
- 15 grams queso fresco, in cubes
- 1 avocado, fan-shaped
- lettuce, for decoration
- corn tostadas, for serving
Preparation
20 mins
Low
- For the herb oil, blend all the ingredients and set aside.
- On a cutting board, cut the nopales into 1x1 cm cubes.
- Add to a bowl the water, coarse salt, black pepper, bay leaf, and nopales, and rub with your hands for 15 minutes or until soft. Drain to remove excess slime and rinse.
- Mix all the ingredients in a serving platter. Decorate with lettuce and avocado. Serve with corn tostadas and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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