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Oaxaca, Mexico Recipe: Cactus Salad with Aderezo Dressing

While in Oaxaca, Mexico, TropicsGourmet contributor Alejandro Filloy was able to enjoy an immersive cooking class that taught him to build traditional recipes from the region. He brought back with him a fun story and several recipes. Whip up this cactus salad with aderezo dressing for an appetizer or side dish that is never boring.

 

Cactus Salad with Dressing
 
Ingredients
Salad
  • 15 small cactus pads, with the spines removed and cubed
  • 5 Avocado leaves
  • 8 Epazote leaves
  • 2 Tomatoes, cubed
  • ½ large White onion, diced
  • 1 cup of jicama, cubed
Aderezo Dressing
  • 1 avocado
  • ½ cup apple cider vinegar
  • 1 handfull of cilantro
  • 1 lime, juice
  • Salt
  • Oaxaca queso fresco
Instructions
Cactus Salad
  1. Combine the tomatoes, the onion and the jicama in a bowl and set aside.
  2. Add the cubed cacti to a pot of boiling water. Boil the cacti until it turns a darker shade of green, about 15 minutes.
  3. Add the avocado and epazote leaves and let cool.
  4. Once cooled, remove the avocado and epazote leaves and add the cacti to the rest of the ingredients.
Aderezo Dressing
  1. In a blender, blend all ingredients except the cheese until a smooth consistency is reached.
  2. Toss the Cactus Salad with the dressing.
  3. Serve into individual plates and garnish with crumbled queso fresco.
 

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Wendy is the content manager for TropicsGourmet. Her long list of titles includes social media strategist, certified Reiki practitioner, and professional ukulele performer.