Chef’s Cactus Salad: A Fresh Recipe from True Seasons Organic Kitchen

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: 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.

Chef Saifon Plewtong

Chef's Cactus Salad

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This prickly pear salad was created by the head chef at True Seasons Organic Kitchen. It's an example of how they focus on fresh, local ingredients.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 6 to 8 servings

Calories:

Ingredients Method

Ingredients

  

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• 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

Method

 

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

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