Servings: 4 / Prep time: 10 mins
The sweet flesh of a chilled prickly pear is something I really look forward in late summer. We buy them every time we see them at our local Hispanic grocery store. If you can’t find prickly pears, you can substitute with Kiwi.
Ingredients
- 3 pink prickly pears ( also known as tuna or cactus pears), peeled, halved and cut into bite-size pieces
- 3 green prickly pears, peeled, halved and sliced
- 2 Tablespoons red wine vinegar
- 5 Tablespoons olive oil
- 2 tablespoons Molli Acapulco marinade
- ¼ small red onion
- ¼ cup toasted pepitas (shelled pumpkin seeds)
- 3 cups greens
- salt and pepper to taste
Directions
- To peel prickly pears: cut the ends off the prickly pears, make a cut diagonally in the skin and then peel.
- Place half of the prickly pear pieces into a blender. Add Acapulco marinade, oil and red wine vinegar to the blender. Blend until smooth.
- Strain the mixture with a strainer. You can add a teaspoon or two of water if the dressing is too thick. Season with salt and pepper to taste.
- To assemble prickly pear salad, arrange the greens in a small salad bowl, top with sliced red onion, pumpkin seeds and prickly pear. Add dressing to taste. Provecho!
