Nopal Cactus Corn Relish Salad with Orange Vinaigrette

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About the Recipe:  A light lemon orange taste of summer swirls through the crisp greens of this delightful salad.  It is so attractive accompanied with the tender corn relish, juicy tomatoes, topical mango, crunchy cucumbers, and bright pink prickle pear slices.   It uses local grown veggies and adds a touch of Mexico and Latin America.

*Note:  If using cactus leaves, place on top of corn relish.  Also, the seeds of the prickly pear are edible.  If desired, strain the fruit, remove the seeds, and use the juice in the salad.

Recipe inspired by: Alvaro Chavez, the executive chef at Depot Nuevo restaurant in Wilmette, who shared this delightful Garden Chef Recipe that uses locally grown veggies and adds a surprise twist with some exotic fruits and cactus leaves.

 

pdf for Copy of Recipe Nopal Cactus Corn Relish Salad with Orange Vinaigrette

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