A healthy, easy recipe for prickly pear (tuna) and chia seed vinaigrette. This luscious, creamy salad dressing is not only beautiful but it's packed with antioxidants, fiber and vitamin C.
Wearing gloves, wash the prickly pears (soak in Microdyne solution if you're in Latin America).
Cut the ends off the prickly pears, make several cuts diagonally in the skin and then peel.
Place the pulp in a blender and blend briefly. Place the pulp in a strainer and remove the black seeds. Return the prickly pear pulp to the blender.
Add the chia seeds into the blended pulp and oil-vinegar mixture
You can add a teaspoon or two of purified water if the dressing is too thick. Add salt and pepper to taste.
Arrange the greens and slivered red onion on a plate and then top with pepitoria (raw peeled pumpkin seeds) lightly toasted in a dry frying pan or comal.
Serve the prickly pear and chia salad dressing on top of the greens with extra on the side.