Grilled Cactus Salad Recipes
GRILLED CACTUS SALAD
Grilled cactus paddles and feta give this salad a unique flavor combination sure to become a favorite.
Provided by My Food and Family
Categories Home
Time 35m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat grill to medium heat.
- Grill first 4 ingredients 8 to 12 min. or until cactus and onions are crisp-tender, turning occasionally and brushing cactus with 2 Tbsp. dressing for the last 2 min. (Some ingredients will cook faster than others. Transfer ingredients to cutting board as they finish cooking.) Cool 10 min.
- Chop cactus into 3/4-inch pieces; place in large bowl. Chop tomatoes and onions into 1/2-inch pieces; mix with cactus. Discard stems and seeds from chiles; coarsely chop chiles. Add to cactus mixture; mix lightly.
- Stir in remaining ingredients.
Nutrition Facts : Calories 50, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
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- Clean and prepare the cactus paddles. Cut each paddle into strips, leaving the base intact, then brush with olive oil and season with salt and pepper. Shuck and clean the corn.
- Preheat the grill to medium-high, then lay the cactus paddles and shucked corn on the grill directly over the heat and cook until the cactus paddles are soft and slightly charred and the corn is charred on all sides, turning both throughout grilling so they char evenly. The cactus paddles should take about 5 minutes on each side, and the corn should take about 10 minutes total as well. Remove the cactus paddles and corn from the grill and let them cool enough to handle, then chop the cactus paddles into bite-size pieces and carefully cut the corn kernels off the cob.
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