Warmer days mean lighter and cooler meals. I want crispy, crunchy, and tangy flavor all rolled into one bite. I also want naturally flavorful veggies too. Lucky for me, this cactus salad meets all of the above requirements. Since the ingredients are so minimal, it’s important to use the freshest and best quality ingredients that you can get your hands on.
I was never really a lover of cactus because of its sliminess, but after having this salad, I’ve changed my tune. The best thing besides how great it tastes is that we foraged for the cactus ourselves! Immediately after learning how to choose the lobes, we ran home and K taught me how to prepare the cactus. Check out our first ever “How To” video for choosing the right lobes of cactus: Cactus Salad
Break up some tostadas and you’re good to go! This would also be great with paper-thin shaved radish on top.
Basic Cactus Salad:
2 cactus lobes, washed, and thorny bits removed, cubed
1 garlic clove
Handful of fresh cilantro
Lime juice, fresh squeezed
Bring a pot of water to a boil along with one garlic clove, salt, and add cactus cubes. Simmer 2 minutes, or until the color goes from bright green to a duller green. The water will become foamy on top which means the cactus is releasing the slime. The longer it’s cooked, the more slime is extracted, but you also want to keep it somewhat crisp. Strain into a colander and plunge into an ice water bath. Let cool down and strain. Let sit in a colander for 10 minutes. This will also aid in reducing the amount of slime in the final product.
Dice the onion and tomato and place in a bowl.
In the same bowl, add chopped cilantro (stems are ok too), cactus cubes, a squeeze of lime juice, salt and pepper to taste. Mix together and spoon onto tostadas or corn chips.