Today's Diet and Nutrition features Playa Viva recipe for Grilled Nopal
Grilled Nopal's a la Playa Viva - healthy and nutritious
Today's Diet and Nutrition
Recipe by Chef Alejandro Ramirez (Playa Viva chef 2009-10)
1 pound nopal cactus
2 cups ice water
1 cup white vinegar
1 tablespoon kosher salt
1/2 cup parsley
2 tablespoons extra-virgin olive oil
Salt and pepper
Go to a Mexican food store and pick up 1 pound of medium-size nopales/cactus. At Playa Viva, we pick them right from our garden.
Cut off all the spines and then score (cut tiny slices across) the surface in a diamond formation.
In a medium mixing bowl. soak the nopales for 1 hour in 2 cups of ice water with 1 cup of white vinegar, 1 tablespoon of salt, and Y2 cup of parsley (this breaks up the
viscosity; the key is cold water and vinegar).
Five minutes before you begin cooking, remove nopales from the water and drain in a colander. Handle carefully, as nopales will be fragile due to the surface cuts. Then place the nopales on a plate and apply the olive oil, salt, and pepper to taste; you are then ready to grill.
Over indirect heat, grill nopales for about 2 minutes on one side and about 1 minute on the other; you will know they are ready w hen they change color from bright green to
A great complement to grilled nopal is a pica de gallo sauce made with tomatoes, chiles, and onions.
TD&N Nutrient Analysis (based on 2 servings):
Calories: 158; Total Fat: 14 g; Saturated Fat: 2 g; Polyunsaturated Fat: 2 g; Monounsaturated Fat: 10 g; Cholesterol: 0 mg; Sodium: 1,001 mg; Carbohydrates: 8 g; Fiber: S g; Protein: 3 g
NOTE: Analysis based on the consumption of one third of the marinade.