vegan salads - The Kitchen Buzzz

SEE RECIPE FOTO ON FACEBOOK/THE KITCHEN BUZZZ AND INSTAGRAM/THE KITCHEN BUZZZ

Prep time: 20 to 30 minutes
Serves: 4 (as a side dish) – leftovers are great!

This cactus leaf salad hails from Mexico and is called “ensalada de nopales” (Spanish). Outside of Mexico, you can find the leaves at any Latin American supermarket or ask your local supermarket if they carry the product. You can buy whole leaves with or without thorns and you can buy them precut in a bag.

The nopales taste lemony, fresh and delicious. They compliment any fish, poultry or meat dish and can be part of a vegan or vegetarian meal.

Ingredients:
6 to 7 whole cactus leaves, cut into 1/2-inch pieces
-OR-
One bag precut cactus leaves (bag weighs 1 to 1.5 pounds)
1 whole yellow or white onion, peeled & cut in half
3 whole cloves garlic, peeled
4 to 5 tablespoons extra virgin olive oil
1/3 cup finely-chopped red onion
1/2 cup corn kernels (optional)
1/4 cup finely-chopped sun-dried tomatoes in oil (drained & optional)
1/3 cup finely-chopped fresh cilantro leaves
1/4 to 1/2 teaspoon finely-chopped Serrano or Jalapeño pepper (optional)
salt, to taste

Cooking Directions:
1. Using a colander, rinse cut cactus (nopales) leaves very well under cold, running water. The water will turn slimy.

2. Transfer the cut and drained nopales to a 4-quart (saucepot) and cover them in cold water.

3. Add onion and garlic to nopales in saucepot.

4. Bring mixture to a boil – stand watch so as to avoid slimy spillage on stove.

5. Boil nopales mixture for about 3 to 4 minutes or until their color turns light green.

6. Meanwhile, place a colander over a glass bowl or other saucepot in sink (for draining nopales).

7. Drain the nopales in colander and run cold water through them; allow nopales to drain.

8. Once drained, rinse nopales in colander under cold water again. Drain.

9. Remove and discard the boiled onion and garlic.

Preparing the Salad:
1.Transfer cooked and drained nopales to a large glass or porcelain bowl.

2. Stir in the remaining ingredients; taste. If needed, adjust oil, salt and Serrano or Jalapeño pepper levels (you may wish to add more).

3. Enjoy Cactus Leaf Salad (Ensalada de Nopales) as a side dish, as stated above.
Text & Photograph ©2025 Nancy DeLucia Real

Eggplant Salad with Bell Peppers, Onions & Parsley (vegan)

SEE RECIPE FOTO ON FACEBOOK/THE KITCHEN BUZZZ;
INSTAGRAM/THE KITCHEN BUZZZ; TWITTER/THE KITCHEN BUZZZ

Eggplant, bell peppers, onions and parsley are staple ingredients in Mediterranean countries. I grew up in an Italian kitchen where these simple veggies and herbs were transformed into delicious meals on a daily basis.

This eggplant salad boasts luscious flavors, especially when fused with garlic and olive oil. The best part of this salad is that you can keep it as an exquisite leftover in refrigerator (covered) for up to four days. Buon appetito!<

Active prep time: 50 minutes
Inactive prep iime: 30 minutes (for eggplant to sit & drain)
Serves: 6 to 8

Ingredients
2 large eggplants (dark-skinned & firm – without marks or dents)
3 tablespoons salt (to coat eggplant & drain bitter juices)
vegetable oil (for oiling baking sheets)
2 red bell peppers
2 large garlic cloves, crushed
3 small spring onions or scallions, peeled & finely chopped
1 cup packed fresh, flat leaf Italian parsley, finely chopped
Ground black pepper, to taste
3 to 4 tablespoons extra virgin olive oil

Directions
1. Cut and discard tips from both ends of the eggplant; cut eggplant into 1/2-inch thick rounds.

2. Cut each round into 1/2-inch thick slices and then into 1/2-inch cubes; set aside in a large colander set over a bowl.

3. Sprinkle 3 tablespoons salt over eggplant cubes.

4. Wearing disposable chefs’ plastic gloves (to prevent brown staining of hands), toss the eggplant; set it aside in a colander set over a bowl to drain for 30 minutes.

5. In the meantime, coat two 18-inch X 12-inch baking sheets with vegetable oil.

6. After eggplant has drained for 30 minutes, wearing gloves, grab a batch of eggplant and squeeze it tightly over a sink to drain bitter juices.

7.Set squeezed eggplant cubes on baking sheet; continue squeezing remaining eggplant & scatter it evenly over the baking sheets.

Boiling/Grilling the Eggplant:
1. Set oven to “BROIL” (this is the upper element in oven that turns red).

2. Place one baking sheet with eggplant on a rack set 6 inches away from upper boiling element.

3. Broil (this is the same as “grill”) eggplant cubes until they look golden brown (about 7 to 8 minutes).

4. When eggplant cubes look golden brown, toss them and broil/grill them for an additional 5 to 6 minutes or until they look golden brown. DO NOT LET THEM BLACKEN OR CHAR.

5.Set the baking sheet with broiled/grilled eggplant aside on a rack or trivet on counter; repeat above procedure with the second baking sheet.

6. Meanwhile, cut the red bell peppers in half lengthwise, remove & discard tip and seeds. Set aside.

7. With a spatula, gently transfer the eggplant to a large glass or porcelain bowl; set aside.

8. Place bell peppers, rounded side facing up, on one of the same baking sheets previously used for eggplant.

9. Transfer the baking sheet with peppers on an oven rack set 6 inches away from top broiling element.

10. Broil the peppers for 8 to 9 minutes or until skin has blackened. Set sheet with peppers aside on a counter or trivet to cool.

11. After peppers have cooled to “lukewarm”, remove & discard skins. Chop peppers into 1/2-inch pieces; set aside.

Assembling the Salad:
1. Combine the broiled eggplant, bell peppers, garlic, onions, parsley, pepper and olive oil (SINCE THE EGGPLANT IS ALREADY SALTED, DO NOT ADD ADDITIONAL SALT). Toss and taste.

2. If needed, adjust seasonings and olive oil. Cover the salad with plastic wrap & set it on a counter at room temperature until ready to serve.

3. When served with Italian, French bread or pita bread, this dish stands on its own. You can also serve it as part of a Vegan, meat or fish course and/or buffet table. Enjoy!

Text & Photograph ©2023 Nancy DeLucia Real