Cactus-Avocado Guacamole Salad

Ingredients

Dressing
• 2 tablespoons fresh lime juice
• 1 tablespoon canola oil
• 1 medium garlic clove, minced
• 1/2 teaspoon chili powder
• 1/8 teaspoon ground cumin
• 1/8 teaspoon pepper
• Dash of cayenne

Salad

• 2 small young cactus pads (nopalitos), stickers removed, diced
• 1 medium avocado, diced
• 2 Italian plum tomatoes, chopped
• 1/2 small red onion, chopped
• 2 cups shredded iceberg lettuce (about 1/4 medium head)

Serves:

4 people; 1/2 cup guacamole and 1/2 cup lettuce per serving

Dietary Exchanges:

1 carbohydrate, 2 fat

Nutrition Analysis (per serving)
• 151 Calories
• 11.5 g Total Fat
• 1.5 g Saturated Fat
• 0.0 g Trans Fat
• 2.0 g Polyunsaturated Fat
• 7.0 g Monounsaturated Fat
• 0 mg Cholesterol
• 15 mg Sodium
• 13 g Carbohydrates
• 6 g Fiber
• 3 g Sugar
• 2 g Protein
  

Cooking Instructions

In a small bowl, stir together the dressing ingredients.

 

Rinse the pads. Steam the pads for 3 to 5 minutes, or until tender-crisp.

 

Fill a medium bowl with ice-cold water. Plunge the pads into the water to stop the cooking. Drain well. Cut into matchstick-size strips.

 

In a large bowl, gently stir together the cactus, avocado, tomatoes and red onion.

 

Arrange the lettuce on four plates. Spoon the cactus mixture over the lettuce. Spoon the dressing over all.

 

Serve immediately.