Low Sodium Grilled Cactus with Lime and Cilantro
Elevate your summer grilling game with this vibrant and healthy recipe for Low Sodium Grilled Cactus with Lime and Cilantro. Tender nopales (cactus paddles) are carefully cleaned, kissed with garlic-infused olive oil, and perfectly grilled to achieve a smoky char while retaining their unique crunch. A tangy dressing of freshly squeezed lime juice, chopped cilantro, and a hint of black pepper provides a zesty finish that’s full of bold, refreshing flavors. With minimal prep time and packed with nutrients, this low-sodium dish is ideal as a warm salad, a flavorful taco topping, or a light side for grilled meats. Whether you’re exploring vegan grilling options or seeking a creative twist on summer produce, this recipe brings versatility and taste to your table.
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Recipe Information
Ingredients
- 4 large fresh cactus paddles (nopales)
- 2 tablespoons olive oil
- 3 tablespoons freshly squeezed lime juice
- 0.5 cup fresh cilantro leaves, chopped
- 2 medium garlic cloves, minced
- 0.5 teaspoon freshly ground black pepper
- 0.25 teaspoon red chili flakes (optional)
Instructions
Begin by carefully cleaning the cactus paddles. Using a vegetable peeler or a small knife, remove any spines and trim the edges. Rinse the paddles thoroughly under cold running water and pat dry with paper towels.
Preheat your grill to medium-high heat, about 400°F (200°C).
In a small bowl, mix the olive oil and freshly minced garlic to create a garlic-infused oil. Using a brush, coat both sides of the cactus paddles with this oil mixture.
Place the oiled cactus paddles on the grill. Grill each side for about 4-5 minutes or until they have light grill marks and are tender. Avoid overcooking to maintain a slight crunch.
While the cactus is grilling, prepare the dressing. In another bowl, combine the freshly squeezed lime juice, chopped cilantro, ground black pepper, and optional red chili flakes. Mix well.
Once the cactus paddles are grilled, transfer them to a cutting board. Let them cool slightly before slicing each paddle into strips, about 1/2 inch wide.
Arrange the sliced cactus on a serving platter. Drizzle the cilantro lime dressing evenly over the top.
Serve immediately as a warm salad or let it cool to room temperature. Enjoy this dish as a refreshing low-sodium option that pairs well with grilled meats or a zesty addition to tacos.
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 251 mg | 11% | |
| Total Carbohydrate | 43.6 g | 16% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 12.3 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1674 mg | 129% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3193 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
