Ingredients
| Name | Amount (Metric / US) |
|---|---|
| AGAVE NECTAR | 2 Tbsps |
| APPLE CIDER VINEGAR | 2 Tbsps |
| AVOCADO | 1 |
| BEETS | 2 |
| CILANTRO | 16 g / 1 cup |
| COTIJA CHEESE | 113.40 g / 4 oz |
| GINGER | 2 tsps |
| GARLIC | 2 cloves |
| GRAPESEED OIL | 54.50 ml / 0.25 cups |
| GROUND CUMIN | 1 tsp |
| JUICE OF LIME | 1 |
| KOSHER SALT | 6 servings |
| LIME ZEST | 1 |
| NOPALES | 2 medium |
| OLIVE OIL | 6 servings |
| ORANGE TOMATOES | 3 |
| ONION | 1 |
| SALAD | 6 servings |
| SERRANO PEPPER | 6 servings |
| SWEET POTATOES | 2 large |
| VINAIGRETTE | 6 servings |
Nopales and Cotija Salad With Spicy Cilantro Vinaigrette
Nopales and Cotija Salad With Spicy Cilantro Vinaigrette is a hor d'oeuvre that serves 6. For $3.14 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 467 calories, 7g of protein, and 33g of fat per serving. 1 person were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe from Foodista requires vinaigrette, kosher salt, lime zest, and ground cumin. Overall, this recipe earns a solid spoonacular score of 66%. If you like this recipe, you might also like recipes such as Spicy Coleslaw with Charred Jalapeño Vinaigrette and Cotija, Heirloom Tomato and Avocado Salad with Crispy Wontons and Spicy Cilantro Vinaigrette, and Spicy Cilantro Vinaigrette.
Instructions
- Place beets and sweet potatoes in one bowl and red onion and tomatoes in a separate bowl. Drizzle a bit of olive oil and salt over each bowl of vegetables and toss to coat.
- Spread the veggies in a flat layer on two separate parchment paper lined baking sheets. Slide beets and sweet potatoes in the oven and roast at 400 degrees for 20-25 minutes. Place tomatoes and red onions into the oven on a separate rack and continue roasting for another 20-25 minutes.
- Remove veggies from oven and let sit for a few minutes to continue cooling.
- Place nopales pieces into a sieve or colander and rinse under warm water for a couple of minutes. (If your nopales is extra oozy, continue to run water over the pieces until most of the juice stops running). Set aside.
- Prepare dressing by placing cider vinegar, cilantro, garlic, lime juice and zest, agave nectar, serrano pepper and cumin in a food processor. Blend until smooth. Slowly drizzle in grapeseed oil until incorporated. Salt to taste.
- Finish salad by tossing warm roasted veggies with nopales. Top with avocado and cotija cheese. Drizzle cilantro dressing over the salad.
- Taste a tiny piece of the serrano pepper before adding it to the dressing. You can add more or less based on your penchant for heat.
Salad works really well with Chardonnay, Alcoholic Drink, and White Wine. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is One Maple Winery Chardonnay. It has 5 out of 5 stars and a bottle costs about 14 dollars.
