nopalsalad

Lately I’ve been a bit disorganized with my eating habits. There are even some days that I don’t get a bite of green in my mouth. My toddler’s daycare is closed for summer vacation. You can imagine my house. It’s a warzone. Toy cars, blocks, toy gardening tools, and a little sneaker -yes, for some reason he always takes off just one- are what make our floor level domestic landscape.

I’m trying to study everyday for an hour at least, besides taking care of M, and transforming myself to his request into something different every twenty minutes. A polar bear, a wolf, Godzilla, Santa Claus, his daycare teacher, Toothless -the dragon-, Jiro -the world famous japanese sushi cheff-, a-ha, he likes to talk and play with him too. So if I manage to construct lunch for both of us with some pan seared salmon, and sliced cucumber with olive oil, sea salt and lemon, I consider it a victory. Not everyday I have time to prepare a nice, green salad. Maybe if I’m not too tired in the evening, after the little dragon hunter is asleep,  I’ll throw some green leaves in a plate and whatever vegetable was left the day before, and munch away while my eyes are almost closed and I’m half asleep.

One thing I am keeping in stock these days is nopales (cactus). My son adores them, it’s one of his favorite veggies at the moment. So when everything else fails, steamed or boiled nopal bites with a bit of salt, oregano and olive oil come to the rescue. I keep them in the fridge cooked and cut in little squares. The other day I got the idea to make a nopal-inspired salad. It resulted in one of the tastiest salads I’ve made. I used spinach as the base green, but you can use romaine lettuce, arugula, whatever you want.

Here’s the recipe.

Nopal, goat cheese and avocado salad

1 serving

1 1/2 cup of spinach

1/2 cup of cooked nopal, cut in squares

Goat cheese, about 1/3 cup

Diced avocado

Dressing

Extra virgin olive oil

Celtic salt, or any sea salt

Crushed dried oregano

Lemon juice

Make a bed of spinach leaves. Add the nopal squares, the goat cheese and avocado cubes. Now add the sea salt, drizzle the olive oil, add the crushed oregano, and finally some lemon juice. Add these last four ingredients to suit your taste. Enjoy!

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