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Deborah

Deborah Dana
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Recipe of Toasts with Nopal Salad
Recipe

Toasts with Nopal Salad

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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 portions
  • 10 nopales, large roasts and cut into strips
  • 3 green tomatoes, chopped
  • 1 clove garlic
  • 1/4 onions, finely chopped
  • 3 tomatoes, chopped
  • 1/2 cups white vinegar
  • 1/2 cups olive oil
  • 1/2 cups fresh coriander, chopped fresh
  • to taste salt, to taste
  • 12 fried or toasted corn tortilla, of corn
  • 1/4 cups 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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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