Cactus Salad
Cactus Salad
Ingredients
- 1 jar 420 g cactus spears (see note)
- 3/4 cup (180 ml) roasted red bell peppers, cut into strips
- 1 green onion, thinly sliced
- 2 tablespoons (30 ml) fresh cilantro, chopped
- 1 teaspoon (5 ml) orange zest
- 2 tablespoons (30 ml) orange juice
- 1 tablespoon (15 ml) olive oil
- Salt and pepper
- 4 tortillas 7-inch (18-cm)
- 2 tablespoons (30 ml) olive oil
- Salt and pepper
Instructions
- Rinse and drain the cactus spears.
- In a bowl, combine all the ingredients. Season with salt and pepper. Cover and refrigerate for 2 hours.
Cactus Salad