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Deborah

Deborah Dana

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Recipe of Toasts with Nopal Salad
Recipe

Toasts with Nopal Salad

1 h
Easy
48
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The cactus salad is very nutritious and rich. This recipe where it is placed on toast is very rich to give also appetizer / snack.
Learn more about Deborah Dana

Ingredients

6 servings
  • 10 nopales large roasts and cut into strips
  • 3 green tomatoes chopped
  • 1 clove of garlic
  • 1/4 of onion finely chopped
  • 3 tomatoes chopped
  • 1/2 Cup of White vinegar
  • 1/2 Cup of olive oil
  • 1/2 Cup of coriander chopped fresh
  • to taste of Salt to taste
  • 12 fried or toasted corn tortilla of corn
  • 1/4 of Cup of fresh cheese

    Preparation

    In a saucepan, boil 6 cups of water with the green tomato, the chopped garlic and the nopal in strips. Cook for 25 minutes.
    Strain the nopales with cold water so that they no longer have drool and diced.
    In a deep bowl, mix the nopales with onion, tomato, and cilantro.
    Add white vinegar, olive oil and salt to taste and mix well.
    Place the cactus salad in a deep bowl for snacks and sprinkle with the fresh cheese.

    PRESENTATION

    Serve the salad with corn toast and red or spicy sauce to accompany. Also if you want you can serve the toasts already armed previously.

    TIPS

    If the nopal still has drool when it finishes cooking, boil again in 6 cups of water with 2 tablespoons of coarse salt for 15 minutes.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    134
    kcal
    6.7%
    Carbohydrates
    17.2
    g
    5.7%
    Proteins
    6.8
    g
    14%
    Lipids
    5.4
    g
    8.3%
    Fiber
    6.0
    g
    12%
    Sugar
    7.3
    g
    8.1%
    Cholesterol
    11.1
    mg
    3.7%
    Esha
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