Summer Avocado Salad
They're here! We've got 3 brand new flavors of Eric's Nopales to help you beat the summer heat: Heat Wave, Chili Ginger, and Taco Truck. Have you tried them yet?
This light, no-cook recipe pairs naturally with our sweet brine nopales. Make it your own by substituting pineapple for mango and radishes for jicama. Finely dice the ingredients and serve with tortilla chips for a fresh take on guacamole or pico de gallo. It’s the perfect appetizer, side dish or entree for dining al fresco.
In a large bowl, combine 1 jar of Chili Ginger or Taco Truck nopales, drained, with 3 cups of chopped avocado, 2 cups of chopped jicama, 1 cup of diced mango, 1/2 of a small red onion, thinly sliced, and 1 jalapeño, sliced or diced. Toss with the juice of 1 lime. Add salt and pepper to taste. Top with a handful of fresh cilantro.
Serve cold or at room temp by itself or with 10 oz of sauteed shrimp, poached salmon, or grilled tuna steak. Makes 2-3 servings.