Moroccan Cactus Salad
- DIFFICULTY: EASY
- 20 min
Ingredients
Serves: 6
- Cactus pads (cleaned) 3-4
- Tomatoes (diced) 2
- Cucumber (sliced) 1
- Olive oil 2 tbsp
- Lemon juice 1
- Fresh coriander A few sprigs
- Salt and pepper To taste
Method
Wearing gloves, carefully clean the cactus pads to remove all thorns and outer skin. Once cleaned, rinse them under water and slice them into strips. Bring a pot of salted water to a boil, and cook the cactus strips for 10–15 minutes until they become tender and slightly gelatinous. Drain and rinse under cold water to remove any remaining slime. Let them cool completely.
Meanwhile, dice the tomatoes, slice the cucumber, and finely chop the red onion. In a large bowl, combine the cooked cactus with the chopped vegetables. In a small bowl, mix olive oil, lemon juice, salt, and pepper to create the dressing. Pour it over the salad and toss gently to combine.
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Garnish with freshly chopped coriander or parsley for a final touch of freshness.
