15 min
PREP TIME
73
CALORIES
11
INGREDIENTS
INGREDIENTS 6 SERVINGS
- 3 cups (750 milliliters) jarred cooked nopales (nopalitos) , drained and rinsed
- 1 cup (250 milliliters) diced tomatoes
- 1/2 cup (125 milliliters) fresh cilantro , chopped, plus more for garnish
- 1/2 cup (125 milliliters) thinly sliced white onion
- 2 tablespoons (30 milliliters) extra-virgin olive oil
- 1 tablespoon (15 milliliters) lime juice
- 2 teaspoons (10 milliliters) finely chopped serrano pepper
- 1 teaspoon (5 milliliters) Oregano Leaves
- 1 teaspoon (5 milliliters) salt
- 1/2 teaspoon (2 milliliters) Pepper, Coarse Black
- 1/2 cup (125 milliliters) avocado , peeled, pitted and chopped (optional)
Preparation
- 1 Place all ingredients except avocado and vegan cheese in a large bowl; toss until evenly mixed.
- 2 Just before serving, add vegan cheese and avocado if desired, stirring gently to mix. Garnish with additional cilantro leaves. Serve with tortilla chips.
- 3 Test Kitchen Tip: Nopales are the tear-shaped leaves of the Opuntia or prickly pear cactus, harvested all year long in warm, dry regions of Mexico. The pads are harvested young and have a delicate, tart flavour and crisp yet slightly chewy texture. The juicy leaves are eaten raw or cooked in a variety of Mexican dishes.
NUTRITION INFORMATION
(per Serving)
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