Rainbow Nopal Salad with Mango-Chile Dressing
Here’s a vibrant and refreshing recipe featuring nopales, colorful fruits, and summer vegetables, perfect for a piece of a farmers market taste at home!
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Servings: 4
Calories: 207kcal
Equipment
- 1 mixing bowl
Ingredients
- 2 C fresh nopales, cleaned and diced
- 1 C cherry tomatoes, halved (mix red, yellow and orange)
- 1 C mango, diced ( or substitute with peaches and nectarines)
- ½ C red bell peppers, diced
- ½ C corn kernels, fresh off the cob
- ¼ C red onion, thinly sliced
- ¼ C fresh cilantro, chopped
- ¼ C crumbled queso fresco, optional
- 1 avocado, diced (for creaminess)
Mango - Chile Dressing
- ½ C mango, pureed
- 2 tbsp lime juice
- 1 tbsp avocado oil, or olive oil
- ½ tsp chili powder, adjust to taste
- ½ tsp honey or agave, optional
- Salt and pepper to taste
Instructions
- Prepare the nopales – Boil diced nopales in salted water for 10-15 minutes until tender. Rinse with cold water to remove the sliminess and drain well.
- Make the dressing – Blend all dressing ingredients until smooth. Adjust seasoning to taste.
- Assemble the salad – In a large bowl, combine nopales, tomatoes, mango, bell pepper, corn, red onion, and cilantro. Toss with the dressing.
- Top with avocado and queso fresco just before serving.
Nutrition
Calories: 207kcal | Carbohydrates: 22g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 113mg | Potassium: 539mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1724IU | Vitamin C: 64mg | Calcium: 67mg | Iron: 1mg