Cactus-flavoured summer trio!

The Nopal cactus, also known as Nopalitosoccupies an important place on the Mexican menu. Having discovered the interesting therapeutic virtues associated with the consumption of Nopal, Westerners have recently been keen to introduce it to their diet. As a result, this exotic ingredient is beginning to appear in delicatessens, natural imports and online grocery stores.

Here are three ways to prepare Nopal. These recipes are inspired by Mexican flavours and are truly mouth-watering. The cactus used in our recipes is the one you'll find in cans. The latter is much more accessible, can be worked effortlessly and is therefore easier to use than fresh cactus, which still has its thorns.

Cactus salad black beans with cactus slivers

This salad is so complete and nutritious, it's a meal in itself. Packed with protein, deliciously colorful vegetables and a tasty vinaigrette, it's perfect for lunch or even dinner, on a hot day when it's best to keep the oven off.

Ingredients 

• 2 cups drained black beans
• 1 cup Nopalitos, rinsed, drained and patted dry
• 1 bell bell pepper, diced
• 1 avocado, finely diced
• ¾ cup corn kernels
• ¼ cup red onion, finely diced
• 1 cup fresh cilantro

Dressing

• ¼ cup avocado oil
• ¼ cup lime juice
• 1 tsp. cane sugar
• 1 tsp. salt

Preparation

1. Pour the black beans, vegetables and fresh coriander into a large salad bowl. Set aside.
2. Whisk together all the ingredients for the vinaigrette in a bowl and pour over the salad immediately.
3. Toss gently to avoid breaking the avocado pieces.
4. Serve immediately. Keep for 48 hours in the fridge.

Cactus and pineapple salsa Mexicana

This raw salsa is unsurpassed in freshness and bursts with flavor. Its high mineral content will rehydrate you on hot days. Try it, and you'll be enjoying it all summer long! What's more, it's quick to prepare and keeps for up to 5 days in the fridge. However, if you chop the pieces finely, it will be much more pleasant to eat.

Ingredients

• 2 ripe, semi-firm tomatoes
• 1 cup pineapple, finely diced
• 1 cup Nopalitos, rinsed, drained, patted dry and diced
• ½ cup chopped fresh cilantro
• ½ jalapeno pepper, very finely chopped
• 1 tbsp. apple cider vinegar
• Juice of half a lime
• Salt

Preparation

1. Chop the tomatoes finely and pour into a large sieve set over a bowl. Sprinkle the tomatoes generously with salt and leave them to drain for a few minutes.
2. In a bowl, add the pineapple, cactus, coriander and jalapeno. Set aside.
3. Add the drained tomatoes to the salsa container.
4. Add vinegar, lime juice and a pinch of salt.
5. Toss and serve with corn chips.

Mango salad with cactus strips

This salad is the perfect accompaniment to a good summer meal. Juicy and flavorful, its taste blends perfectly with that of a good grill. It adds color and flavor to any meal.

Ingredients

• 1 ripe mango, cut into strips
• 1 cup Nopal strips, rinsed and drained
• 1 slice red onion, cut into strips
• 10 cherry tomatoes, sliced lengthwise

Vinaigrette

• 1 tablespoon avocado oil
• Juice of half a lime
• 1 garlic clove
• 1 tbsp. finely chopped fresh coriander
• Salt

Preparation

1. Scatter the fruit and vegetable strips and pieces on a plate.
2. In a small bowl, whisk together the ingredients for the vinaigrette. Pour over the salad.
3. Serve immediately as a side dish.

Author

Véronique Cousineau; ND, RHN