Ensalada de Nopales
Tender cactus paddles tossed with tomatoes, onion, and cilantro in a bright lime-jalapeño dressing. A traditional Mexican salad that's refreshing, plant-based, and ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 145
- Protein
- 3g
Ingredients
- 1 lb cactus paddles (nopales), cleaned and trimmed
- 2 medium tomatoes, diced
- ½ medium red onion, thinly sliced
- ½ cup fresh cilantro, chopped
- 2 whole lime (juiced)
- 1 whole jalapeño, seeded and minced
- 3 tbsp olive oil
- 1 pinch salt and pepper to taste
Instructions
- 1
Cut nopales into 1/4-inch strips, removing any spines or thick base.
- 2
Boil nopales in salted water for 8–10 minutes until tender but still firm.
- 3
Drain nopales and rinse under cold water until cooled completely.
- 4
In a large bowl, combine cooled nopales, tomatoes, red onion, and cilantro.
- 5
Whisk together lime juice, jalapeño, olive oil, salt, and pepper in a small bowl.
- 6
Pour dressing over salad and toss gently until coated. Let sit 2 minutes.
- 7
Taste and adjust lime juice or salt. Serve at room temperature or chilled.
Tools you’ll need
- chef's knife
- cutting board
- large pot
- colander
- large mixing bowl
- small mixing bowl
- whisk
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