Warm Cactus Salad with Prickly Pear Vinaigrette and Toasted Pumpkin Seeds

Name: Warm Cactus Salad with Prickly Pear Vinaigrette and Toasted Pumpkin Seeds (Ensalada de Nopales con Vinagreta de Tunas y Pepitas)
Yield: Serves 4
Cuisine: Mexican
Ingredients: 2 nopales cactus paddles, cleaned; 1 tablespoon pepitas (pumpkin seeds), lightly toasted; 1 tablespoon pepitas (pumpkin seeds), lightly toasted; 2 tablespoons vegetable oil; 1 small red onion, cut into thin strips; ¼ cup Prickly Pear Vinaigrette; 4 lime wedges

Ensalada de Nopales con Vinagreta de Tunas y Pepitas

Preparation info

Serves
4

Difficulty
Medium

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

In this unique and appealing salad, a mixture of grilled cactus paddles with prickly pear and pumpkin seeds adds a fiesta of flavors and colors to your plates and palates. It highlights some indigenous ingredients of the desert.

Ingredients

2 nopales cactus paddles, cleaned
2 tablespoons vegetable oil
1 small red onion, c

Americas
Mexico
Vegan
Gluten-free
Central America

Method

Preheat the grill or broiler. Put the paddles over the open grill or under the broiler and cook until just soft, about 2 minutes, turn once, and cook the second side for the same length of time. Set aside.
Heat the oil in a medium-size skillet over medium heat until hot. Add the onions and sauté until golden brown and caramelized. Set aside.
Slice cac