Cholla Bud Salad
A tangy salad of cooked cholla cactus buds, a nutrient-dense desert food gathered each spring by O'odham and other Southwestern Indigenous communities.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 90 kcal
Equipment
- •Tongs
- •Pot
Nutrition
Per serving, approximate
- Calories
- 90 kcal
- fat
- 3
- carbs
- 14
- protein
- 3
- calories
- 90
Instructions
- 1
Soak the dried cholla buds in water for at least 1 hour to soften.
- 2
Drain and rinse the buds carefully. Check for any remaining small spines.
- 3
Simmer the buds in fresh water for 15-20 minutes until tender. Drain well.
- 4
Let the cooked buds cool to room temperature.
- 5
Toss the cholla buds with the diced tomato and onion in a mixing bowl.
- 6
Whisk together the lime juice, olive oil, salt, and oregano for the dressing.
- 7
Pour the dressing over the salad. Toss gently to combine.
- 8
Let the salad rest for 10 minutes before serving so the flavors blend.
Chef's tips
Always buy cholla buds that have been properly de-spined and dried. Traditionally, fresh buds are roasted over hot coals before drying. They have a tangy flavor and a texture similar to okra or tomatillo.
Storage
Refrigerate the salad up to 2 days in an airtight container.
Reheating
This dish is served cold or at room temperature and is not reheated.
Common mistakes to avoid
- •Using buds that still have spines, which makes them unsafe to eat
- •Cooking the buds for too long until they turn mushy
Serving suggestions
Cooked Cholla Bud Salad?
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