Cavolo Nero and Nopalitos Warm Salad
This is our take on how to prepare the delicious La Costeña Tender Nopalitos. Here in Mextrade we love trying new ways of cooking traditional Mexican ingredients and this delicious warm salad is perfect for an autumnal evening dinner with friends or family. It goes very well as a side dish or just by itself if you feel hungry and want something quick and healthy for lunch.
Prep time 10 min
Cook time 10 min
- 440g jar La Costeña Tender Nopalitos, rinsed, cleaned and diced
- 5 Cavolo Nero leaves, stem removed and chopped
- 10 Golden baby plum tomatoes cut in halves
- ¼ white onion chopped
- ½ garlic clove chopped
- ½ cup crumbled feta
- 4 fried quail eggs (optional)
- ½ tsp salt
- 3 tbsp vegetable oil
Heat the oil on a frying pan and add the cavolo nero leaves. Fry for three minutes tossing them from time to time. Add the salt and then add the onion, the golden baby plum tomatoes, garlic and salt.
Continue frying these ingredients three more minutes or until the cavolo nero looks wilted and the tomatoes look half cooked. Then add the diced La Costeña Tender Nopalitos. Cook for two minutes and then remove from the heat. Set aside.
Fry the quail eggs and set aside.
Serve on a large serving plate, scatter the feta cheese on top and then add the fried quail eggs.
Note: If you want to make this salad for more people, there is a 840g La Costeña Tender Nopalitos jar.