Cactus aka: nopal

I was walking through the cafeteria at my college when the cook approached me with a sample of grilled cactus. I fell in love. Since then, I bring these things to bbqs and camping trips so that my friends and family have even more reasons to call me a crazy dietitian. The prickly pear cactus, also called nopal, is promoted for treating diabetes, high cholesterol, obesity and hangovers. It is also touted for its antiviral and anti-inflammatory properties. It is popular in many areas of the world, particularly Latin America, because it's high in fiber, antioxidants and carotenoids. It tastes, to me, like a cross between asparagus, lime and artichoke. I’ve used it in quiches, added it to salads and lasagnas, boiled and grill it. You can do so much more with it though. Look on Pinterest and you’ll see how these lovely cactus leaves are commonly served in eggs, salads, chili, in place of a tortilla and stir-fry dishes. Cactus smoothie anyone?

Grilling Cactus

Scrape or cut the cactus spines off the nopales, rinse them off and pat them dry. Brush olive oil over both sides of the pad and season them with salt, pepper and garlic powder (as much as you prefer). Grill on medium heat for 2-3 minutes and flip over and grill the other side for another 2-3 minutes. That’s it! You can always grill it longer for your preferred texture.

Boiling Cactus

Scrape or cut the cactus spines off the nopales. Cut the cactus paddles in small strips (green bean or asparagus size) or into dice-size squares. Once the water is boiling add the cactus. Boil uncovered for about 8-10 minutes or until tender. You can eat as a side, add to casseroles or salads or dice them into an omelet.