Chef’s Cactus Salad: A Fresh Recipe from True Seasons Organic Kitchen

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This easy, healthy, refreshing cactus salad was shared with us by Chef Saifon Plewtong of True Seasons Organic Kitchen. This Asian-inspired restaurant serves a flavorful range of dairy-free hot pots and bowls, and they have many vegan, gluten-free, and paleo-friendly options.
True Seasons Organic Kitchen in Anaheim, CAChef Saifon uses Nopales Cactus in this recipe, but you might know it as prickly pear. It’s touted for being high in antioxidants and having anti-inflammatory properties. It’s also in season now through late fall. It overlaps with persimmon season, which gets into full swing in a month or two. If you can’t locate persimmons, substitute slices of your favorite stone fruit.

Special Diet Notes: Chef’s Cactus Salad

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free soy-free, vegan, plant-based, vegetarian, top food allergy-friendly, and paleo-friendly.

Chef's Cactus Salad
 
Prep time
Total time
 
This prickly pear salad was created by the head chef at True Seasons Organic Kitchen. It's an example of how they focus on fresh, local ingredients.
Serves: 6 to 8 servings
Ingredients
  • 3 cactus pads (nopales or prickly pear), trimmed, chopped, and thinly sliced
  • 2 cucumbers, chopped and thinly sliced
  • 1 persimmon, thinly sliced
  • Lemon juice from 2 lemons
  • 2 teaspoons sea salt, or to taste
  • 1 teaspoon extra-virgin olive oil or cold pressed avocado oil
  • ½ teaspoon crushed red pepper flakes (optional, for spicy)
Instructions
  1. Put the cactus, cucumber, and persimmon in a large bowl.
  2. Add the lemon juice, salt, oil, and red pepper (if using), and toss to combine.
  3. Serve immediately or refrigerate and allow the flavors to meld for a few hours.

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About Author

This recipe was shared with Go Dairy Free by another recipe creator. We have not tested this recipe in our kitchens unless otherwise noted.

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