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.
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:Â 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.
- 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)
- Put the cactus, cucumber, and persimmon in a large bowl.
- Add the lemon juice, salt, oil, and red pepper (if using), and toss to combine.
- Serve immediately or refrigerate and allow the flavors to meld for a few hours.
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