Nopales Salad

Name: Nopales Salad
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 600g Nopales, cactus paddles, cleaned and diced; 1/4 White Onion; 1 clove of Garlic; 1 tsp Salt; 2 Roma Tomatoes, diced; 1/2 medium White Onion, finely chopped; 1 Jalapeños, seeded and finely chopped; or Serrano for more heat; 15g Cilantro, fresh, chopped (about 1/2 cup loosely packed); 1 Avocado, diced; 100g Queso Fresco, crumbled; 3 tbsp Lime Juice, fresh (about 2 limes); 1 tbsp Olive Oil; 1/2 tsp Oregano, dried, Mexican oregano preferred; 1 tsp Salt, or to taste; Some Water, enough to cover

Bright and tangy Nopales Salad pairs tender cactus paddles with juicy tomatoes, crisp onion and jalapeño, fresh cilantro and creamy avocado, all finished with crumbled queso fresco and a lime-olive oil dressing. It’s a refreshing, slightly tangy side or light main that sings with Mexican flavors and bright textures.

Bright and tangy Nopales Salad pairs tender cactus paddles with juicy tomatoes, crisp onion and jalapeño, fresh cilantro and cream... Show more

Traditional Mexican Recipe

Health Grade

A+ · Excellent

Rating

4.1

Time

35 min

Price

1,65 €

Calories

194 kcal

vegetarian

low calorie

quick

easy

Method

Simmer the nopales

Rinse the Nopales well, then trim away any remaining spines or tough edges and cut them into bite-size pieces if they are not already diced. Put them in a pot with a small piece of White Onion, the Garlic clove, 1 tsp of Salt, and enough Water to cover by about 1 inch. Bring the pot to a boil, then lower to a steady simmer for 15 minutes, stirring once or twice, until the nopales are tender and the liquid looks less foamy.

Drain and rinse

Drain the nopales in a colander, then rinse them under cold running water until the surface feels less sticky. Let them drain well for a few minutes so the salad will not turn watery.

Chop the salad

While the nopales drain, rinse the Roma Tomatoes, the Jalapeño, and the Cilantro, then pat them dry. Dice the tomatoes, finely chop the remaining white onion, seed and finely chop the jalapeño, and chop the cilantro. Dice the Avocado and crumble the Queso Fresco, then keep them separate until the end so the avocado stays fresh.

Dress and toss

Add the cooled nopales, tomato, onion, jalapeño, and cilantro to a large bowl. Squeeze the limes over the top to get about 3 tbsp of Lime Juice, then drizzle in the Olive Oil and sprinkle over the Oregano and salt. Toss gently until everything is evenly coated, then fold in the avocado and queso fresco at the end. Taste and adjust with a little more lime or salt if needed.