Spinach Salad With Cactus & Hot Chiles

This refreshing and zesty salad combines tender baby spinach and watercress with the unique texture of canned nopalitos (cactus paddles). The star of the dish is the warm, smoky dressing made from rehydrated and roasted dried red Anaheim chiles, which adds a gentle heat and deep flavor without overwhelming the fresh ingredients. Bright lime juice and creamy avocado slices balance the earthy greens and mild spice. It is a perfect light lunch or a colorful side dish for summer gatherings. The preparation is straightforward, requiring only simple chopping and blending techniques. Serve immediately for the best texture and flavor.

Cuisine: Mexican

Courses: Salads

Difficulty: Beginner

Servings: 8

Calories: 194.5

Dietary: Gluten-free, Vegan, Vegetarian

Description

This refreshing and zesty salad combines tender baby spinach and watercress with the unique texture of canned nopalitos (cactus paddles). The star of the dish is the warm, smoky dressing made from rehydrated and roasted dried red Anaheim chiles, which adds a gentle heat and deep flavor without overwhelming the fresh ingredients. Bright lime juice and creamy avocado slices balance the earthy greens and mild spice. It is a perfect light lunch or a colorful side dish for summer gatherings. The preparation is straightforward, requiring only simple chopping and blending techniques. Serve immediately for the best texture and flavor.

Ingredients

2 ea Dried red Anaheim chiles
1 tbsp Olive oil
1 bunch Fresh spinach, rinsed and stemmed
0.25 lb Watercress, rinsed and stemmed
1 ea Red onion, thinly sliced
0.5 ea Avocado, peeled, pitted, and sliced
2 tsp Lime juice
1 cup Cauliflower florets, thinly sliced
10 ea Cherry tomatoes, halved
1 jar (14.5 oz) Nopalitos (cactus paddles), drained and diced

Directions

1
Rehydrate the dried red Anaheim chiles by soaking them in hot water for 15-20 minutes until softened. Drain, remove stems and seeds, and briefly char them in a dry skillet or under a broiler for a smoky flavor.
2
Blend the charred chiles with the olive oil and lime juice in a blender or food processor until smooth to create the dressing.
3
In a large salad bowl, combine the rinsed spinach, watercress, thinly sliced red onion, sliced cauliflower florets, halved cherry tomatoes, and diced nopalitos.
4
Pour the chile dressing over the salad and toss gently to coat all ingredients evenly.
5
Arrange the sliced avocado on top of the salad and serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 194.5kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.5mg1%
Total Carbohydrate 50.0g17%
Dietary Fiber 0.0g0%
Sugars 50.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a milder salad, remove the seeds and membranes from the Anaheim chiles completely before charring. For extra heat, leave some seeds intact.

Nopalitos have a slightly tart, green bean-like flavor. Ensure they are well-drained to prevent the salad from becoming watery.

This salad is best served fresh. If preparing ahead, keep the dressing separate and toss just before serving to maintain the crispness of the greens and avocado.

You can substitute fresh spinach with mixed baby greens if preferred.

Keywords: spinach, cactus, nopalitos, anaheim, chiles, mexican, salad, vegan, avocado, lime, watercress, cauliflower, cherry tomatoes, red onion, healthy, light, side dish, fresh, vegetarian, gluten-free

Read it online: https://www.chefs-mate.com/recipe/spinach-salad-with-cactus-hot-chiles/