Cactus, Zucchini and Red Pepper Salad

Gluten Free
Dairy Free
Health score
1%
Cactus, Zucchini and Red Pepper Salad
25 min.
6
53kcal

Suggestions


Discover a vibrant and refreshing dish that brings together the unique flavors of cactus, zucchini, and red pepper in a delightful salad. Perfect for those seeking a gluten-free and dairy-free option, this Cactus, Zucchini, and Red Pepper Salad is not only healthy but also incredibly easy to prepare, making it an ideal choice for any occasion.

With just 25 minutes of prep time, you can whip up a colorful side dish that serves six, perfect for family gatherings, picnics, or as a light starter before your main course. The combination of fresh ingredients creates a symphony of textures and tastes, while the homemade vinaigrette adds a zesty kick that elevates the entire dish.

Rich in nutrients and low in calories, this salad is a guilt-free indulgence at only 53 kcal per serving. The succulent cactus pads, tender zucchini slices, and crisp red bell pepper strips come together beautifully, offering a delightful crunch and a burst of flavor in every bite. Whether you're looking for a healthy snack or a stunning antipasti to impress your guests, this salad is sure to be a hit.

Embrace the culinary adventure of working with prickly pear cactus, and enjoy the satisfaction of creating a dish that is as nutritious as it is delicious. Dive into this refreshing salad and let your taste buds explore the wonderful world of fresh produce!

Ingredients

  • 0.5 cup vegetable oil 
  • 0.3 cup citrus champagne vinegar 
  • tablespoon cilantro leaves fresh chopped
  • 0.5 teaspoon salt 
  • clove garlic finely chopped
  • 0.1 teaspoon pepper freshly ground
  • cups water 
  • tablespoon salt 
  • 0.5 lb nopales fresh peeled cut into 1/2-inch pieces
  • small zucchini thinly sliced
  • medium bell pepper red cut into 1/4-inch strips

Equipment

  • bowl
  • sauce pan
  • whisk

Directions

  1. To make vinaigrette, in small bowl, mix oil, vinegar, cilantro, 1/2 teaspoon salt, garlic and pepper with wire whisk until well blended.
  2. In 3-quart saucepan, heat water and salt to boiling.
  3. Add cactus.
  4. Heat to boiling; reduce heat. Boil uncovered 5 minutes; drain. Immediately rinse with cold water, or plunge into large bowl of ice and water; drain. Repeat rinsing and draining twice.
  5. In large bowl, mix cactus, zucchini and bell pepper.
  6. Add vinaigrette; toss to mix.

Nutrition Facts

Calories53kcal
Protein8.79%
Fat62.93%
Carbs28.28%

Properties

Glycemic Index
24.67
Glycemic Load
0.46
Inflammation Score
-7
Nutrition Score
6.8930434817853%

Flavonoids

Luteolin
0.12mg
Kaempferol
0.01mg
Myricetin
0.01mg
Quercetin
0.35mg

Nutrients percent of daily need

Calories:52.77kcal
2.64%
Fat:3.86g
5.93%
Saturated Fat:0.61g
3.79%
Carbohydrates:3.9g
1.3%
Net Carbohydrates:2.24g
0.81%
Sugar:2.26g
2.51%
Cholesterol:0mg
0%
Sodium:1385.1mg
60.22%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.21g
2.43%
Vitamin C:36.17mg
43.84%
Vitamin A:877.16IU
17.54%
Manganese:0.29mg
14.33%
Vitamin K:11.63µg
11.08%
Magnesium:32.92mg
8.23%
Calcium:81.71mg
8.17%
Vitamin B6:0.15mg
7.74%
Potassium:248.72mg
7.11%
Fiber:1.66g
6.66%
Folate:19.76µg
4.94%
Copper:0.1mg
4.93%
Vitamin E:0.66mg
4.4%
Vitamin B2:0.07mg
4.12%
Iron:0.52mg
2.91%
Phosphorus:27.81mg
2.78%
Vitamin B3:0.53mg
2.66%
Vitamin B1:0.03mg
2.27%
Zinc:0.31mg
2.1%
Vitamin B5:0.21mg
2.1%