INTRODUCTION
This salad feels so nourishing on a hot summer day. To prepare the nopal make sure it doesn’t have any thorns or glochids, if you need to remove them it’s best to handle them with a gardening glove and go against the grain of the thorn to remove. Recipe by Chef Sofia Flores Florencia @abuelitatechnology
INGREDIENTS
1 Tablespoon green haole koa seeds, soaked or unsoaked
1 nopal ear, cut into cubes
1 large ripe tomato, cut into roughly 1” pieces
1 radish, sliced thinly
½ serrano pepper, sliced thinly in rings
½ shallot, sliced thinly in rings
Cilantro for garnish
extra virgin olive oil, drizzled on top
coarse sea salt
juice of ½ a lime
STEP 1
Prepare ingredients.
STEP 2
Put all ingredients on a plate, except the cilantro, olive oil, and salt.
