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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the onion, garlic, oregano, 1/2 teaspoon salt, and 4 cups water in a large heavy saucepan, and bring to a boil over high heat. Add the cactus and boil for 7 minutes, or until tender and no longer bright green. Strain the cactus and discard the onion and garlic. Cool completely. (The cactus can be prepared 1 day ahead. Cover and refrigerate.). | 2. Put the avocado, cilantro leaves, olive oil, serrano chile, vinegar, and 2 tablespoons water in a blender. Blend until very smooth (the dressing will be thick). Season to taste with salt and black pepper. | 3. Transfer the cactus to a large bowl and add the tomatoes, queso fresco, scallions, and chopped cilantro. Toss to combine. Add enough dressing to coat, and toss gently. Divide the salad among 4 plates, and top each serving with chicharones if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1/4			16.0	3.736	0.44	0.04
garlic clove	2		mashed	-	-	-	-
oregano	1	teaspoon	crumbled	2.65	0.6892	0.09	0.0428
salt				-	-	-	-
nopales	1 1/2	cups	chopped	20.64	4.2957	1.7028	0.1161
avocado	1		halved pitted peeled	-	-	-	-
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
serrano chili	1/2		stemmed seeded	-	-	-	-
white vinegar	1 1/2	1/2	distilled	64.26	0.1428	0.0	0.0
black pepper			ground	-	-	-	-
plum tomato	1/2	cup	chopped seeded	-	-	-	-
queso fresco	1/2	cup	crumbled	182.39	1.8178	11.0349	14.5302
scallion	1/3	cup	chopped	10.6667	2.4467	0.61	0.0633
pork crackling	1	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.