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Nopales and Cotija Salad With Spicy Cilantro Vinaigrette

 
One serving costs about $4.63 One serving costs about $4.63

$4.63 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 gluten-free,gluten free side dish
spoonacular Score:65%

Spoonacular Score: 65%

 

Nopales and Cotija Salad With Spicy Cilantro Vinaigrette might be just the main course you are searching for. For $4.4 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. One serving contains 934 calories, 13g of protein, and 51g of fat. If you have serrano pepper, juice of lime, avocado, and a few other ingredients on hand, you can make it. To use up the apple cider vinegar you could follow this main course with the eggless plum cake , how to make plum cake as a dessert. Not a lot of people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 68%. This score is good. Similar recipes include Spicy Coleslaw with Charred Jalapeño Vinaigrette and Cotija, Heirloom Tomato and Avocado Salad with Crispy Wontons and Spicy Cilantro Vinaigrette, and Spicy Cilantro Vinaigrette.

Ingredients

Servings:
2 Tbsps
2 Tbsps agave nectar
agave nectar
2 Tbsps
2 Tbsps apple cider vinegar
apple cider vinegar
1
1  avocado
avocado
2
2  beets
beets
1 cup
1 cup fresh cup cake
fresh cup cake
4 oz
4 oz cotija cheese
cotija cheese
2 tsps
2 tsps fresh ginger
fresh ginger
0.22 cloves
0.22 cloves garlic
garlic
0.25 cups
0.25 cups grapeseed oil
grapeseed oil
1 tsp
1 tsp ground cumin
ground cumin
1
1  lime (juice)
lime (juice)
some
some kosher salt
kosher salt
1
1  lime zest
lime zest
2 medium
2 medium nopales
nopales
some
some olive oil
olive oil
3
3  orange tomatoes
orange tomatoes
1
1  red onion
red onion
some
some salad mix
salad mix
some
some serrano pepper
serrano pepper
2 large
2 large sweet potatoes
sweet potatoes
some
some vinaigrette
vinaigrette
2 Tbsps agave nectar
2 Tbsps
agave nectar
2 Tbsps apple cider vinegar
2 Tbsps
apple cider vinegar
1  avocado
1
avocado
2  beets
2
beets
1 cup fresh cup cake
1 cup
fresh cup cake
4 oz cotija cheese
4 oz
cotija cheese
2 tsps fresh ginger
2 tsps
fresh ginger
0.22 cloves garlic
0.22 cloves
garlic
0.25 cups grapeseed oil
0.25 cups
grapeseed oil
1 tsp ground cumin
1 tsp
ground cumin
1  lime (juice)
1
lime (juice)
some kosher salt
some
kosher salt
1  lime zest
1
lime zest
2 medium nopales
2 medium
nopales
some olive oil
some
olive oil
3  orange tomatoes
3
orange tomatoes
1  red onion
1
red onion
some salad mix
some
salad mix
some serrano pepper
some
serrano pepper
2 large sweet potatoes
2 large
sweet potatoes
some vinaigrette
some
vinaigrette

Equipment

baking paper
baking paper
food processor
food processor
baking sheet
baking sheet
colander
colander
sieve
sieve
bowl
bowl
oven
oven
baking paper
baking paper
food processor
food processor
baking sheet
baking sheet
colander
colander
sieve
sieve
bowl
bowl
oven
oven


Instructions

  1. Place beets and sweet potatoes in one bowl and red onion and tomatoes in a separate bowl. Drizzle a bit of olive oil and salt over each bowl of vegetables and toss to coat.
  2. 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. Place tomatoes and red onions into the oven on a separate rack and continue roasting for another 20-25 minutes.
  3. Remove veggies from oven and let sit for a few minutes to continue cooling.
  4. 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.
  5. 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.
  6. Finish salad by tossing warm roasted veggies with nopales. Top with avocado and cotija cheese. Drizzle cilantro dressing over the salad.
  7. 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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.63
Ingredient
2 tablespoons agave nectar
2 tablespoons apple cider vinegar
1 avocado
2 beets
1 cup fresh cup cake
4 ounces cotija cheese
2 teaspoons fresh ginger
2 cloves garlic
¼ cups grapeseed oil
1 teaspoon ground cumin
1 lime (juice)
1 lime zest
2 mediums nopales
some olive oil
3 orange tomatoes
1 red onion
some salad mix
some serrano pepper
2 larges sweet potatoes
some vinaigrette
Price
$0.30
$0.11
$1.50
$0.91
$9.50
$1.46
$0.02
$0.13
$0.35
$0.13
$0.25
$5.58
$0.02
$1.00
$0.01
$0.37
$3.77
$0.05
$2.27
$0.05
$27.80

Tips

Health Tips

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Avocados are one of the "clean fifteen", so you don't have to buy them organic if you don't want to spend the extra dough.

Cooking Tips

  • Keeping ginger on hand all the time doesn't mean you have to buy bottled ginger. Instead, freeze fresh ginger whole and grate what you need while its still frozen.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • If you find that you're always missing lime zest, purchase lime extract and substitute a 1/2 teaspoon extract for every tablespoon zest.

  • An average lime yields about 1.5 to 2 teaspoons of lime zest. If you're making key lime pie or something and end up with more zest than you need, freeze it!

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic limes if you're using them for zest.

Disclaimer

Nutritional Information

Quickview
993 Calories
14g Protein
51g Total Fat
124g Carbs
24% Health Score
Limit These
Calories
993
50%

Fat
51g
79%

  Saturated Fat
11g
71%

Carbohydrates
124g
41%

  Sugar
65g
73%

Cholesterol
19mg
7%

Sodium
987mg
43%

Get Enough Of These
Protein
14g
29%

Vitamin A
16778IU
336%

Manganese
0.86mg
43%

Vitamin E
5mg
40%

Vitamin B2
0.67mg
40%

Folate
151µg
38%

Calcium
347mg
35%

Selenium
23µg
34%

Fiber
8g
33%

Phosphorus
310mg
31%

Vitamin B1
0.45mg
30%

Vitamin C
24mg
29%

Vitamin B6
0.53mg
27%

Potassium
920mg
26%

Vitamin K
26µg
25%

Iron
4mg
23%

Vitamin B3
4mg
20%

Vitamin B5
1mg
20%

Copper
0.39mg
20%

Magnesium
75mg
19%

Zinc
1mg
12%

Vitamin B12
0.44µg
7%

covered percent of daily need

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