Cholla Cactus Bud Salad - Tucson News Now

Cholla Cactus Bud Salad

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Cholla Bud Salad

(Courtesy of Canyon Ranch)        


1/2 cup dried Cholla buds

1/4 cup minced, red onions

1/4 cup minced, red bell peppers

1/3 cup diced tomatoes

2 tablespoons fresh, chopped cilantro

2 tablespoons lime juice

1 tablespoon extra virgin olive oil

2 teaspoons minced, jalapeno peppers

1 teaspoon sea salt

  • 1. In a large saucepot filled with water, add dried Cholla buds and bring to boil. Reduce heat to a simmer and simmer until buds are soft (about 1 1/2 to 2 hours).
  • 2. Drain Cholla buds, chill and chop.
  • 3. Combine all remaining ingredients with chopped Cholla buds and toss together.

Makes 7 (1/3 cup servings), each containing approximately:

85 calories

13 gm. carbohydrate

2 gm. fat

0 mg. cholesterol

2 gm. protein

274 mg. sodium

8 gm. fiber                                                                               

Dried cholla buds are available through Tohono O'odham Community Action (TOCA) in  Sells, 520-383-4966, www.tocaonline.org and in Tucson at Tohono Chul Park, the Arizona Sonoran Desert Museum, and Tucson Botanical Gardens.

 

"Taste of Native Foods" Benefit Dinner

Monday, March 23, 2009

The Ventana Room - Loews Ventana Canyon Resort

The country's top Native American chefs join the staff of the Five-Diamond Ventana Room for a tour of our rich Native food traditions. Seating for this event is limited.  $125 per person benefitting TOCA.

To reserve your spot, call the Ventana Room at 520.615.5494

 

 

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