Mexican Cactus Salad

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Ingredients

1 15-ounce jar nopalitos (cactus), drained
3 Roma tomatoes, diced
1/2 green pepper, diced
1/4 red onion, diced
1/3 cup cilantro, chopped
1/4 cup queso cotija or feta cheese, crumbled
1 tablespoon lime juice
2 tablespoons olive oil
2 teaspoons red wine vinegar
salt & pepper to taste

Fresh and tangy, this delightful salad will have your kids shouting "Ole!"

Submitted by:
Cricket Azima Cricket Azima is a dynamic professional chef who specializes in cooking for and with children. She founded The Creative Kitchen to inspire children to express themselves creatively in the kitchen, while reinforcing traditional education disciplines.

Visit original web site

This recipe is taken from Everybody Eats Lunch (Glitterati Inc, 2008)

Make It:

In a medium bowl, mix together nopalitos, tomatoes, green pepper, onion, cilantro, and cheese.

Dress with lime juice, vinegar, olive oil, salt and pepper.

Clean It:

If you can't buy your vegetables organic, pick up a veggie rinse to wash off any excess pesticide residue, dirt, and bacteria.

Green It:

Start a compost pile in your backyard with vegetable tops, seeds, and scraps.

Make It Fun:

Geography Lesson: Get out a globe or map and have your children identify the country of Mexico and its borders with us!

Image Courtesy of Kevin H / CC BY-SA 2.0

Reviews

Sonia Escobedo (Guest)

Submitted on September 9, 2011 at 11:48 am

Hello! I was very happy to find your recipe as it is very much like my mom makes it. If you put a little bit of oregano to the dressing it adds an extra flavor that my family and all our friends just love!! Thanks!!