This prickly pear salad was created by the head chef at True Seasons Organic Kitchen. It’s an example of how they focus on fresh, local ingredients.
Ingredients:
- 3 cactus pads (nopales or prickly pear), trimmed, chopped, and thinly sliced
- 2 cucumbers, chopped and thinly sliced
- 1 persimmon, thinly sliced
- Lemon juice from 2 lemons
- 2 teaspoons sea salt, or to taste
- 1 teaspoon extra-virgin olive oil or cold pressed avocado oil
- ½ teaspoon crushed red pepper flakes (optional, for spicy)
Instructions:
- Put the cactus, cucumber, and persimmon in a large bowl.
- Add the lemon juice, salt, oil, and red pepper (if using), and toss to combine.
- Serve immediately or refrigerate and allow the flavors to meld for a few hours.
