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    You are at:Home»Dairy-Free Recipes»Chef’s Cactus Salad: A Fresh Recipe from True Seasons Organic Kitchen

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

    0
    By Alisa Fleming on July 22, 2017 Dairy-Free Recipes, Salad

    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, CA

    Chef 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
     
    Print
    Prep time
    10 mins
    Total time
    10 mins
     
    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.
    Author: Chef Saifon Plewtong
    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.
    3.5.3226

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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