Nopales and Cotija Salad With Spicy Cilantro Vinaigrette

Ready in : 45 mins

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.

Diets

GLUTEN FREE

Ingredients

agave nectar

2 tablespoons

apple cider vinegar

2 tablespoons

avocado

1

beets

2

cilantro

1 cup

cotija cheese

4 ounces

ginger

2 teaspoons

garlic

2 cloves

grapeseed oil

0.25 cup

ground cumin

1 teaspoon

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

Cooking in Steps

1
Place beets and sweet potatoes in one bowl and red onion and tomatoes in a separate bowl.

sweet potato

red onion

tomato

beet

bowl
2
Drizzle a bit of olive oil and salt over each bowl of vegetables and toss to coat.

vegetable

olive oil

salt

bowl
3
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.

sweet potato

beet

baking paper

baking sheet

oven
4
Place tomatoes and red onions into the oven on a separate rack and continue roasting for another 20-25 minutes.

red onion

tomato

oven
5
Remove veggies from oven and let sit for a few minutes to continue cooling.

oven
6
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.

serrano pepper

apple cider vinegar

cotija cheese

grape seed oil

agave

lime juice

cilantro

avocado

nopales

garlic

cumin

juice

water

salt

food processor

colander

sieve
7
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.

serrano pepper

cilantro