Grilled Cactus Pad Salad with Oranges and Raspberry Vinaigrette

Grilled Cactus Pad Salad with Oranges and Raspberry Vinaigrette: Grilled Cactus Pad Salad with Oranges and Raspberry Vinaigrette is a vibrant, refreshing dish that beautifully blends smoky, tangy, and sweet flavors. Nopales, or cactus pads, are a staple in Mexican cuisine, known for their slightly tart taste and crisp yet tender texture. When grilled, they develop a delicious smoky flavor that pairs perfectly with juicy oranges and a zesty homemade raspberry vinaigrette.

Grilled Cactus Pad Salad

This salad is not only visually stunning but also packed with nutrients. Nopales are rich in fiber, antioxidants, and essential vitamins, while oranges provide a boost of vitamin C. The raspberry vinaigrette adds a touch of sweetness and tang, balancing the dish with its bright, fruity notes.

Perfect as a light meal or a flavorful side, this grilled cactus pad salad is a unique way to enjoy fresh, wholesome ingredients while exploring new culinary traditions. Whether you’re a fan of Mexican flavors or simply love fresh salads, this dish is a must-try!

Ingredients of Grilled Cactus Pad Salad

For the Grilled Cactus Pads

• 4 fresh cactus pads (nopales), cleaned and de-thorned
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika (optional, for a smoky flavor)

  

For the Salad

• 2 oranges, peeled and sliced into segments
• 4 cups mixed greens (arugula, baby spinach, or romaine)
• ¼ cup red onion, thinly sliced
• ¼ cup crumbled feta cheese (or cotija cheese for a Mexican touch)
• ¼ cup roasted pumpkin seeds (pepitas) for crunch
• 1 small avocado, sliced

For the Raspberry Vinaigrette

• ½ cup fresh raspberries (or frozen, thawed)
• 2 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• 1 tablespoon honey (or maple syrup for a vegan option)
• ½ teaspoon Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon black pepper

Preparation of Grilled Cactus Pad Salad

Step 1: Preparing the Cactus Pads (Nopales)

• Clean the cactus pads: Using a sharp knife, carefully remove the thorns and edges from the nopales.
  • Rinse them well under running water to remove any sticky residue.
• Season the nopales: Pat them dry with a paper towel.
  • Brush both sides with olive oil and season with salt, pepper, garlic powder, and smoked paprika.

Step 2: Grilling the Cactus Pads

• Preheat the grill to medium-high heat (or use a grill pan if cooking indoors).
• Place the nopales on the grill and cook for about 3-5 minutes per side, or until they develop grill marks and turn slightly tender.
• Remove from the grill and let them cool slightly before slicing into thin strips.

  

Step 3: Preparing the Raspberry Vinaigrette

• In a blender or food processor, combine: Fresh raspberries, balsamic vinegar, olive oil, honey, Dijon mustard, salt, and black pepper.
• Blend until smooth and creamy.
• Taste and adjust sweetness or acidity if needed.

Step 4: Assembling the Salad

• In a large bowl, toss the mixed greens with half of the raspberry vinaigrette to coat them lightly.
• Arrange the grilled cactus pad strips over the greens.
• Top with orange slices, red onion, avocado slices, feta cheese, and roasted pumpkin seeds.
• Drizzle the remaining vinaigrette over the salad.
• Serve immediately and enjoy!

Health Benefits of Grilled Cactus Pad Salad

• Rich in Fiber and Aids Digestion: Nopales are high in dietary fiber, which helps improve digestion and supports a healthy gut.
• Supports Heart Health: Olive oil and avocados provide heart-healthy monounsaturated fats.
  • Nopales can help lower bad cholesterol (LDL) and regulate blood sugar levels.
• Boosts Immunity & Reduces Inflammation: Oranges are loaded with vitamin C, which strengthens the immune system.
  • Raspberries are packed with antioxidants that fight inflammation.
• Weight Management & Hydration: Nopales have a high water content, helping to keep you hydrated.
  • This salad is low in calories but high in nutrients, making it great for weight management.

Tips for the Perfect Grilled Cactus Pad Salad

• Choose Fresh Cactus Pads: Look for firm, green, and young nopales for the best texture and flavor.
• Properly Remove Thorns: Use a knife or vegetable peeler to clean the cactus pads thoroughly.
• Grill to Perfection: Don’t overcook the nopales, or they may become too slimy. Light grill marks are enough!
• Balance Flavors: The raspberry vinaigrette adds a sweet-tangy contrast to the smoky cactus pads and juicy oranges.
• Customize the Salad: Feel free to add grilled chicken, shrimp, or tofu for extra protein.

  

Variations to Try

• For a Vegan Version: Skip the cheese or replace it with vegan feta.
• For Extra Protein: Add grilled chicken, shrimp, or chickpeas.
• Other Dressing Options: Try a lime-cilantro dressing for a more Mexican-style salad.
• Crunchy Additions: Replace pumpkin seeds with toasted almonds, walnuts, or sunflower seeds.

Nutritional Information (Per Serving)

This Grilled Cactus Pad Salad with Oranges & Raspberry Vinaigrette is a delightful mix of flavors and textures, offering health benefits and vibrant taste in every bite. Whether you’re exploring Mexican cuisine or simply want to try a new, refreshing salad, this recipe is a must-make!

Also Read: South Indian Yogurt Rice