This vibrant Mexican-inspired salad combines the peppery bite of fresh watercress and baby spinach with the unique, tender texture of nopalitos (cactus paddles). The dish is elevated by crispy fried Anaheim chiles that add a smoky crunch, while creamy avocado slices provide richness. A simple yet bold dressing made from cider vinegar, soy sauce, garlic, and the flavorful oil used to fry the chiles ties everything together. It is a refreshing, nutrient-packed dish perfect for warm summer lunches, light dinners, or as a colorful side to grilled meats. The balance of textures&# 226;ÂÂfrom crisp greens to soft cactus and crunchy chilesâÂÂmakes it a memorable culinary experience.
Spinach Salad With Crisp Red Chiles
Description
This vibrant Mexican-inspired salad combines the peppery bite of fresh watercress and baby spinach with the unique, tender texture of nopalitos (cactus paddles). The dish is elevated by crispy fried Anaheim chiles that add a smoky crunch, while creamy avocado slices provide richness. A simple yet bold dressing made from cider vinegar, soy sauce, garlic, and the flavorful oil used to fry the chiles ties everything together. It is a refreshing, nutrient-packed dish perfect for warm summer lunches, light dinners, or as a colorful side to grilled meats.Ingredients
Directions
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Rehydrate dried Anaheim chiles by soaking in hot water for 20 minutes, then drain and pat dry.
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Using scissors, cut the rehydrated chiles crosswise into thin strips, discarding seeds and stems.
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In a 10- to 12-inch frying pan, heat 1/4 cup olive oil over low heat.
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Add chile strips to the oil and fry until crisp, about 2 to 3 minutes, watching closely to avoid burning.
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Remove chiles from the oil with a slotted spoon and set aside on a paper towel. Reserve the flavored oil for the dressing.
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If using fresh cactus paddles, scrape off thorns and prickly hairs with a knife (wear gloves), trim edges, peel if tough, and cut into 1/2-inch squares.
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Bring 8 cups of water to a boil in a large pot.
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Add fresh cactus squares, reduce heat, and simmer uncovered until barely tender, about 5 minutes. (If using canned nopalitos, skip this step and drain well.)
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Drain the cooked cactus and rinse well with cold water to remove excess mucilage.
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Wash spinach and watercress thoroughly, discarding any tough stems or yellow leaves. Pat dry and tear spinach into bite-sized pieces.
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In a large salad bowl, layer half of the spinach, followed by half of the watercress, red onion, radishes, cactus, and queso asadero.
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Repeat the layers with the remaining ingredients.
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Pit, peel, and slice avocados. Arrange avocado slices and the crispy fried chiles over the top of the salad.
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Whisk together the reserved chile oil, cider vinegar, pressed garlic, soy sauce, and pepper to make the dressing.
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Spoon the dressing over the salad and toss gently just before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 29.2kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 100.7mg5%
- Total Carbohydrate 4.5g2%
- Dietary Fiber 2.7g11%
- Sugars 0.6g
- Protein 3.9g8%
* 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
Storage: This salad is best served immediately. However, you can assemble the layers (without avocado and chiles) and refrigerate for up to 4 hours before adding the dressing and toppings.
Cactus Preparation: If using fresh nopalitos, always wear gloves when scraping thorns to avoid irritation. Rinsing cooked cactus thoroughly helps reduce its slimy texture.
Substitutions: For a vegan version, omit the queso asadero or substitute with a vegan cheese alternative. Fresh chiles can be used instead of dried, but frying time will be much shorter.
Tip: The oil used to fry the chiles absorbs a wonderful smoky flavor, which enhances the dressing significantly. Do not discard it.
