Mexico Ensalada de Nopales (Cactus Salad)
Ensalada de nopales is a traditional Mexican salad that showcases the unique flavor and texture of nopales, which are the paddles of the prickly pear cactus. Integral to Mexican cuisine since pre-Hispanic times, nopales are prized for their nutritional benefits and versatility in cooking. This refreshing salad combines tender cooked nopales with fresh vegetables such as tomatoes, onions, and cilantro, all tossed in a zesty lime dressing. Often enjoyed as a side dish or light meal, ensalada de nopales embodies the vibrant and earthy flavors of Mexico.
Recipe Servings: 4
+ 20 minutes resting
Ingredients
- 1 lb (450 g) fresh nopales (prickly pear cactus paddles)
- 2 medium Roma tomatoes, diced
- 1 small white onion, finely chopped
- ¼ cup (15 g) fresh cilantro, chopped
- 2 Tbsp (30 ml) extra-virgin olive oil
- 2 Tbsp (30 ml) fresh lime juice
- 1 tsp (2 g) dried oregano
- ½ tsp (2.5 g) salt
- ¼ tsp (1 g) ground black pepper
- 1 fresh jalapeño or serrano pepper, minced
- 1 medium avocado, diced
- ½ cup (75 g) Cotija cheese, crumbled
- Salt, to taste
Directions
- Carefully hold each nopal paddle with tongs or wear gloves to avoid pricking yourself with the tiny spines. Using a sharp knife or vegetable peeler, scrape off all the spines and nodes from both sides of the paddles.
- Rinse the cleaned nopales thoroughly under cold running water.
- Slice the nopales into small strips or bite-sized cubes, according to your preference.
- Place the chopped nopales in a medium saucepan and cover with water. Add a pinch of salt.
- Bring to a boil over medium-high heat. Reduce heat to medium and let them simmer for 10–15 minutes until tender. They will release a sticky substance during cooking.
- Once cooked, pour the nopales into a colander to drain the water. Rinse the nopales under cold water to remove the sticky residue. Allow the nopales to drain and cool for about 10 minutes.
- In a small bowl, whisk together the olive oil, lime juice, oregano, salt, and pepper. Adjust seasoning to taste if necessary.
- In a large mixing bowl, combine the cooled nopales with the tomatoes, onion, and cilantro.
- If desired, gently fold in optional ingredients such as pepper, avocado, and Cotija cheese.
- Pour the dressing over the salad ingredients.
- Gently toss everything together to ensure even coating.
- Taste the salad and add more salt if needed.
- Cover the bowl with plastic wrap or transfer the salad to an airtight container.
- Refrigerate for at least 20 minutes to allow the flavors to meld.
- Give the salad a final gentle toss before serving. Garnish with additional fresh cilantro and serve chilled as a refreshing side dish or a light meal.
Prepare the Nopales:
Cooking the Nopales:
Preparing the Dressing:
Assembling the Salad:
Notes
The salad can be stored in the refrigerator in an airtight container for up to 2 days. Note that the avocado may brown slightly over time.
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