Description
Cactus Salad (Ensalada de Nopales) is a traditional Mexican dish bursting with fresh flavors. Made from tender nopal cactus, tomatoes, onions, cilantro, and a zesty lime dressing, this light and nutritious salad is perfect for hot days or as a vibrant side dish. It’s easy to make and can be customized with additional toppings like avocado or queso fresco for an extra creamy touch.
Ingredients
2 cups nopales, cleaned and diced
1 tomato, diced
1/4 onion, finely chopped
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Salt to taste
Queso fresco for topping (optional)
Instructions
-
Prepare the nopales: If using fresh nopales, remove the spines with a knife or vegetable peeler. Cut the nopales into thin strips, then dice them into small pieces. Boil the diced nopales in water for 5-7 minutes until soft. Drain and set aside to cool.
-
Combine the ingredients: In a large bowl, add the cooled nopales, diced tomato, chopped onion, and cilantro. Mix well.
-
Season the salad: Squeeze the juice of one lime over the mixture and add salt to taste. Stir everything together until well combined.
-
Serve: Optionally, top the salad with crumbled queso fresco. Serve immediately, or refrigerate for 30 minutes to let the flavors meld.
Notes
Add Avocado: For a creamy twist, add diced avocado to the salad.
Spicy Version: Add chopped jalapeño or hot sauce for extra heat.
Grilled Nopales: Grill the nopales for a smoky flavor before dicing them for the salad.
Lemon Substitute: Use lemon instead of lime for a slightly different citrus flavor.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
