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Title: Opuntia Cactus Salad
Categories: Amerind Salad
Yield: 4 Servings
| 6 | Fresh opuntia pads; singed, | |
| . skin roasted & peeled | ||
| 1 | md | Red onion; thinly sliced |
| 1/2 | c | Fresh cilantro; finely |
| . chopped | ||
| 1/4 | c | Lime, lemon juice or vinegar |
| 1 | tb | Honey |
| 1/2 | ts | Red chili powder |
| 1/4 | c | Sunflower seed oil |
| Watercress and wild spinach | ||
| . greens |
Slice the opuntia pads into thin julienne strips and drop into about 3 quarts of boiling water into which you have added 1 Tbsp vinegar or lemon juice and a dash of salt for each quart. Simmer for about 5 minutes; drain. Place opuntia pads in a medium bowl and allow them to cool, then add to the bowl, the remaining ingredients except for the greens. Blend carefully. Chill, covered, or allow to rest for an hour. Toss the mixture again, then serve over the fresh greens.
Makes about 4 to 6 servings.
"Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1-56440-737-3 Scanned and formatted for you by The WEE Scot -- paul macGregor
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