The seasonal foraged salad can be made from ingredients you foraged yourself, or from a more urban foraging: at the farmers' markets. Purslane, wild greens (or mixed greens) and jicama can all be found during the summer months at local markets.
Ingredients
- 2 prickly pear pads (nopales)
- 2 teaspoons salt
- 1 cup purslane leaves
- ¼ cup diced red onion
- 1 cup chopped kale or other wild greens
- ½ cup sliced grape tomatoes
- ¼ cup shredded jicama
- Cilantro Lime Cream (recipe below)
- Creamy Prickly Pear Vinaigrette (recipe below)
- 1 avocado
- ½ bunch cilantro
- 2 cloves garlic
- 1 lime, zest and juice
- ¼ cup water
- Salt to taste
- ½ cup hemp seed or cashews
- 1 shallot, peeled and diced
- 2 cloves garlic, peeled and minced
- 1 lime, juiced
- ¼ cup prickly pear juice
- 1 tablespoon agave nectar
- 6 tablespoons olive oil
- Salt and pepper to taste
Preparation
For the Salad:
To prepare the prickly pear leaf (see “How to Harvest,”) then dice into small bite-sized pieces and toss with 2 teaspoons of salt and let rest for 10 minutes in a bowl. Rinse thoroughly and drain in a colander.
Combine rinsed nopales with remaining ingredients and drizzle with Cilantro Lime Cream and Creamy Prickly Pear Vinaigrette and serve immediately. Raw prickly pear does not store well and should be consumed the same day it is prepared.
For the Cilantro Cream:
Combine all ingredients in a high-speed blender and adjust flavors to your preference.
For the Vinaigrette:
Combine all ingredients in a high-speed blender and adjust flavors to your preference.
