Grilled Arizona Cactus Salad - Nopales & Citrus Dressing

Ingredients

• 6 fresh nopales (cactus paddles), cleaned and de-spined
• 2 medium tomatoes, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• Juice of 1 orange
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter (for grilling)
• 1 jalapeño, finely chopped (optional for heat)
• 1 teaspoon honey
• 1/4 teaspoon cumin

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood over the napkins and light the paper.
3. Wait about 20 minutes until the grill reaches the ideal grilling temperature.

Step 2: Prepare the nopales

1. Rinse the nopales under cold water and dry them thoroughly.
2. Cut off any tough edges and trim any remaining spines.
3. Brush both sides with melted butter to enhance grilling flavor.

Step 3: Grill the nopales

1. Place the nopales on the flat cooktop griddle near the center for higher heat.
2. Grill for about 5 minutes per side, pressing them gently with tongs occasionally.
3. Once lightly charred and tender, remove them from the grill.

Step 4: Prepare the citrus dressing

1. In a small bowl, whisk together lime juice, orange juice, honey, garlic, cumin, salt, and black pepper.
2. Add the chopped jalapeño if you like a bit of heat.

Step 5: Chop grilled nopales

1. Once cooled slightly, slice the grilled nopales into bite-sized strips.
2. Place in a large bowl.

Step 6: Assemble the salad

1. Add diced tomatoes, red onion, and chopped cilantro to the bowl with the nopales.
2. Pour the citrus dressing over the salad and toss everything together.
3. Let it sit for at least 5 minutes to allow flavors to blend.

Tips

• Use fresh nopales for the best taste and texture.
• If the nopales release a lot of liquid during grilling, pat them dry with a paper towel before chopping.
• For a smoky depth, grill a few lime halves and squeeze them over the salad.
• Let the salad sit for 10 minutes before serving for enhanced flavor fusion.

Variations

• Spicy Kick: Add roasted poblano peppers for a spicier version.
• Avocado Delight: Toss in chunks of ripe avocado for a creamy contrast.
• Cheese Lover’s Delight: Sprinkle crumbled queso fresco or feta cheese on top.
• Grilled Corn Fusion: Mix in grilled corn kernels for added sweetness.
• Protein Boost: Serve with grilled chicken or shrimp for a complete meal.

Conclusion

Grilled Arizona Cactus Salad brings the authentic flavors of the Southwest straight to your grill. The Arteflame grill allows the nopales to develop a rich char without burning, ensuring perfect texture and flavor. Whether served as a standalone salad or alongside grilled meats, this dish is packed with fresh, zesty goodness. Fire up your grill and enjoy this delicious, nutritious recipe!

Best pairings

• Grilled ribeye steak, reverse seared on the Arteflame grill.
• Smoky grilled shrimp with lime butter.
• Charred corn on the cob with cotija cheese.
• Fresh mango salsa with tortilla chips.
• A crisp, cold margarita or citrus-infused iced tea.