Cactus salad

Cactus salad

“I transformed this traditional side dish into a tostada salad. Cactus is healthy, high in fiber and perfect in taste but I decided to add more ingredients to make it into a main course. Buen Provecho, Disfruten!” —Daisy Garcia

Ingredients:
1 pound of shredded Mexican cheese
Juice from 1 1/2 to 2 lemons
4-6 large jalapeños diced
3-4 tablespoons of jalapeño juice
3 large tomatoes diced
1 onion diced
One bunch of cilantro
2 avocados diced
2 pounds cactus
2 cups pinto beans
2 pounds boneless, skinless chicken breast
Lawry’s seasoning salt and black pepper
Any type of tostadas

Preparation:
1 Peel the cactus, clean them and dice them. In a large pot, boil them in water with three slices of onion. Boil on a low flame for 30 minutes or until cooked well (they should be tender). Drain the cactus very well and allow it to cool.

2 Use a can of pinto beans or boil your own.

3 Clean the chicken, add Lawry’s seasoning salt and black pepper. Cut the chicken through the middle and cook in a medium pan for about 25 minutes on medium-low heat. After the chicken is cooked, let it cool and shred it with your hands.

Directions:
1 Place the drained cactus in a large bowl.

2 Add the onions, tomatoes, cilantro, avocado, jalapeños, jalapeño juice and lemon juice. Mix it together.

3 Add the shredded chicken and mix everything up.

4 Top with the shredded cheese.

5 The guests add the beans on top of the salad for themselves.

6 Enjoy and eat with the tostadas!

Taste-testers said:
“Amazing flavors and somewhat spicy. Delicious!! I’ve never tasted any salad like it! I can’t believe it’s healthy!” Jennifer Carcamo, 17, High Tech High—L.A.

Other recipes:
Pizza | Nut bread | Peach crisp | Peanut butter cookies | Blueberry muffins | Banana Cream Pie | Dobladas | Chocolate pudding