Ensalada de Nopales Asados (Grilled Cactus Paddle Salad)
Serves 6
13 mins prep
10 mins cook
23 mins total
Grilled nopales and bell peppers combined with tomato, red onion, black olives, and avocado drizzled with with a tangy, salty, and smoky dressing.
Dressing:
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Remove any spines on the nopales by running a sharp paring knife against the grain of the spines.
Slice and score the nopales, keeping base intact.
Generously sprinkle nopales and bell pepper with salt.
Cook nopales and bell pepper on a griddle pan or grill on medium-high for 4 to 5 minutes per side. Feel free to cook longer if you do not want to see any baba.
Remove from heat and let cool.
In a large bowl combine tomato, onion, jalapeño, avocado, and olive slices.
Chop roasted bell peppers and cut nopales into strips and add to the bowl.
In a small bowl combine lime juice, soy sauce, olive oil, Maggi Jugo seasoning sauce, and salt.
Drizzle dressing over salad and lightly toss.
Serve salad slightly chilled.
