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Nopal salad
By Celia Balderaz
Here's a cool, satisfying taste of Mexico, with an explosion of flavors, courtesy of our nutrition experts at the Texas Diabetes Institute. Tangy Nopal Mexican Salad Ingredients 2 pounds cut, cleaned, rinsed and drained nopales/cactus patties ⅓ cup onion, chopped 1 medium tomato, chopped 1 medium jalapeño, chopped ⅓ cup cilantro, chopped ½ medium avocado, diced 1 tablespoon olive oil ¾ teaspoon salt divided ½ teaspoon pepper ½ teaspoon dried oregano 2 tablespoons lemon juice 1 garlic clove, minced Directions Preheat oven to 400°F. Dry nopales with paper towels. Spread nopales in single layer on cookie sheet (you may need 2 cookie sheets). Drizzle olive oil on nopales, season with salt and pepper. Mix nopales making sure all are coated in oil and seasonings. Roast nopales for 15 min. Remove from oven with a spatula. Turn nopales and place back in oven for 10 minutes. Take out of oven and let them cool. While nopales are roasting, in a small bowl mix together lemon juice, oregano, salt and minced garlic. Mix with whisk until well combined. When nopales have cooled, combine nopales with tomato, jalapeno, onion, and cilantro. Mix dressing and vegetables together. Once combined, gently mix in diced avocado. Nutritional Information Calories: 179 Total carbohydrate: 31 grams Dietary fiber: 10 grams Protein: 10 grams Total fat: 2 grams Saturated fat: 0 Sodium: 350 milligrams Preparation time: 20 minutes Cooking Time: 25 minutes Number of servings: 4 Serving size: 1 cup Cooking Tip: For a more tangy flavor, top salad with more lemon Thanks to Celia Balderas, nurse educator at Texas Diabetes Institute
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