Cactus Salad

Culinary Tools:

  • Junior Steamer/Colander
  • Chef’s Knife
  • 3-Quart Mixing Bowl


  • 1 Cup tomatoes, diced
  • ¼ Cup onions, diced
  • 1 Jalapeno pepper, seedless and diced
  • ¼ Cup cilantro leaves, chopped
  • 1 (15 ounce) can cactus, or 1 ½ cups fresh cactus
  • Juice of 1 lime (freshly squeezed)
  • 2/3 Teaspoons garlic cloves, minced


Wash and drain the cactus using the Junior Steamer/Colander.  Cut tomatoes, onions, jalapeno peppers, and cilantro with the Chef’s Knife.  Place all ingredients in the 3-Quart Mixing Bowl; gently stir until thoroughly mixed.  Leave in the refrigerator for 1 hour prior to serving.

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