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
