Nopal and Jicama Salad

Refreshing nopal and jicama salad with a spicy kick from serrano chile and fresh cilantro.

Ingredients

• 2 cups Cooked nopal, sliced
• 1½ cups Jicama, cut into sticks
• 1 cup Cherry tomatoes, halved
• ½ cup Red onion, finely chopped
• ¼ cup Fresh cilantro, chopped
• 1 piece Serrano chile (or jalapeño), seeded and thinly sliced
• 3 tablespoons Fresh lime juice
• 1 tablespoon Neutral vegetable oil
• 1 to taste Salt

Directions

1. Cook the nopales until tender, drain them, and cut into thin strips.
2. Cut the jicama into thin sticks and the cherry tomatoes in half.
3. Finely chop the red onion and fresh cilantro. Thinly slice the serrano or jalapeño chile, removing seeds if you want less heat.
4. In a large bowl, combine the nopales, jicama, tomatoes, onion, cilantro, and chile.
5. Prepare the dressing by mixing the lime juice, 1 tablespoon of vegetable oil, and salt to taste.
6. Pour the dressing over the salad and mix well.
7. Adjust salt and spice if necessary. Serve cold.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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