Ensalada de Nopales
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Servings: 6 servings
Country of Origin
Mexico
Description
A light, tangy salad made from tender pads of prickly pear cactus (nopales). Once boiled to remove natural viscous liquid, cooked tender green cactus strips are tossed with red tomatoes, onions, cilantro, oregano, and crumbled cheese.
Presentation & How It's Eaten
Served cold or at room temperature as a refreshing salad side dish, spooned over crisp tostadas, or served alongside grilled meats and refried beans.
Ingredients
4 fresh cactus pads (nopales), thorns removed, sliced into bite-sized strips
1/2 white onion, left whole (for boiling) plus 1/2 white onion, finely diced
2 cloves garlic
2 ripe Roma tomatoes, diced
1/2 cup fresh cilantro, chopped
1/2 cup queso fresco or cotija, crumbled
2 tbsp extra virgin olive oil
2 tbsp fresh lime juice
1/2 tsp dried Mexican oregano
Salt, to taste
Step-by-Step Directions
Boil Cactus: Place sliced cactus strips in a pot with whole onion half, garlic, 1 tsp salt, and enough water to cover. Bring to boil and cook for 10–15 minutes until cactus changes color to olive green and is tender.
Rinse & Drain: Drain cactus in a colander and rinse thoroughly under cold running water to remove natural viscous liquid (baba). Discard cooked onion half and garlic.
Assemble Salad: In a large mixing bowl, combine rinsed cold cactus strips, diced white onion, diced tomatoes, and chopped cilantro.
Dress: Drizzle extra virgin olive oil and lime juice over salad. Season with crushed Mexican oregano and salt.
Garnish: Toss gently, top with crumbled queso fresco, and serve cold or at room temperature.
Optional
Avocado Addition: Gently fold in 1 diced avocado right before serving for rich, creamy contrast.
Cooking Tips
Remove Viscosity: Boiling cactus pads with a husk of a tomatillo or copper coin in water helps reduce natural viscosity quickly.
Nutrition Facts
(Estimated per serving, based on 6 servings)
Calories: ~110 kcal
Total Fat: 7g
Saturated Fat: 2.5g
Cholesterol: 10mg
Sodium: 280mg
Total Carbohydrates: 8g
Dietary Fiber: 3g
Sugars: 3g
Protein: 4g
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