RITZ Ensalada de Nopales

Name: RITZ Ensalada de Nopales
Prep time: 30 min
Total time: 90 min
Yield: 4
Ingredients: 1 small fresh cilantro, divided; 2 qt. water; 2 cactus paddles (nopales), spines and thorns removed; ½ white onion, divided; 1 clove garlic; ½ tsp. salt; 2 plum tomatoes, chopped; 2 Tbsp. fresh lime juice; 2 Tbsp. olive oil; ¼ tsp. freshly ground black pepper; 20 RITZ Crackers; ½ small avocado; 2 Tbsp. Cotija cheese

Nopales are an edible cactus paddle enjoyed in meals across the globe, but you can introduce your family to the flavor of cactus in these snack bites.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 4 servings, 5 topped crackers each.

Ingredient list

1 small bunch fresh cilantro, divided
2 qt. (8 cups) water
2 cactus paddles (nopales), spines and thorns removed
½ white onion, divided
1 clove garlic
½ tsp. salt
2 plum tomatoes, chopped
2 Tbsp. fresh lime juice
2 Tbsp. olive oil
¼ tsp. EACH salt and freshly ground black pepper
20 RITZ Crackers
½ small avocado
2 Tbsp. crumbled Cotija cheese

Directions

Reserve 20 cilantro leaves for garnish. Tear or chop enough of the remaining cilantro leaves to measure 1/2 cup of loosely packed cilantro; reserve this and all remaining cilantro leaves and stems for later use.

Bring water to boil in large saucepan on medium heat. Meanwhile, cut cactus paddles into 4x1-inch strips. Chop enough of the onion to measure 1/4 cup; reserve for later use.

Add remaining (unchopped) onion to boiling water along with the garlic, 1/2 tsp. salt and reserved remaining cilantro leaves with stems; stir. Cook 8 to 10 min. or until cactus is tender, skimming foam from water as needed. (Watch carefully as the cactus juices can produce a lot of foam, causing water to spill over.)

Pour ingredients from saucepan through strainer. Discard strained liquid along with the onion, garlic and cilantro.

Rinse cactus, then pat dry; place in large bowl. Add tomatoes along with the reserved chopped onions and torn cilantro leaves; mix lightly. Mix lime juice and oil until blended. Add to cactus mixture; mix lightly. Season with remaining salt and pepper. Refrigerate 1 hour.

Slice avocado thinly lengthwise, then cut each slice crosswise into thirds. Top each cracker with 1 tsp. cactus salad and a few avocado pieces. Sprinkle with cheese; top with reserved cilantro leaves. Refrigerate remaining cactus salad up to 3 days before using as desired.

Recipe Tips

How to Use the Remaining Cactus SaladServe the remaining cactus salad as a tasty side dish for your favorite grilled meat. Or, use it to add flavor to your favorite tacos or burritos. Or, for a change of pace, spoon it over hot scrambled eggs topped with Cotija cheese.
Make it EasyWant to enjoy this delicious topping on your RITZ Crackers without all the work? Substitute 1 cup rinsed and drained jarred cactus for the freshly cooked cactus. Toss with the remaining salad ingredients before refrigerating as directed. Taste the salad before seasoning with the pepper and remaining salt since the salt in the jarred cactus might already be providing enough seasoning to the salad.
VariationsFor a change of pace, substitute fresh lemon juice or white wine vinegar for the lime juice. For added flavor, season the salad with dried oregano leaves to taste. Or, stir finely chopped fresh or pickled jalapeño peppers into the salad before refrigerating. Also, queso blanco or feta cheese can be used instead of the Cotija cheese.