Nopalitos and Roasted Red Pepper Salad
Nopalitos and Roasted Red Pepper Salad is a fresh, colorful, and healthy salad, perfect as an appetizer, side dish, or a light lunch.
- 5 nopales
- 1/2 tsp baking soda
- 1/4 cup extra virgin olive oil
- 2 tbsp lime juice
- 1/4 cup white vinegar
- 2 tbsp diced red onion
- 2 tbsp diced cilantro
- 1 red bell pepper
- 2-3 diced pickled jalapeños (based on your heat preference, check ingredients for Whole30)
- 2-4 tbsp pickled jalapeño juice (check ingredients for Whole30)
- 1 tsp kosher salt
- 1/4 tsp black pepper
How to Cook the Nopales
Clean and dice the nopales as explained in the blog post.
Boil a pot of water with 1/2 teaspoon of baking soda. Add the diced nopales to the boiling water and simmer for 5-8 minutes until they just begin to change color and are slightly tender.
Drain and add the nopalitos to a large bowl of ice water to shock them and stop the cooking process. Rinse them thoroughly under cold water before using.
Roasting the Bell Pepper
Place the pepper on a cookie sheet covered in aluminum foil. Put the cookie sheet under the broiler for about 5 minutes or until the skin is charred.
Once the skin is charred, take the pepper out and flip it. Place the cookie sheet back in the oven so the other side of the pepper can get blistered and charred. Place in a plastic bag for 5-10 minutes.
Using a paper towel, peel the blistered skin off of the pepper. Dice the pepper into small, bite-sized pieces.
Assembling the Salad
Add all of the ingredients to a medium bowl.
Mix everything together. Taste and adjust salt and pepper if needed.
Serve as a side dish with grilled meats or on top of a tostada for a light lunch or appetizer.
Store leftovers in the fridge in an air-tight container for up to 5 days.