Fresh Nopal Salad with Lime Vinaigrette
Tender cactus paddles blanched and tossed with tomatoes, red onion, and cilantro in a bright lime-olive oil dressing. A classic Mexican side that's fresh, tangy, and ready in under 25 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 125
- Protein
- 2g
Ingredients
- 1 lb nopal (cactus paddles), cleaned
- 2 whole Roma tomatoes
- ¼ whole red onion
- ½ cup fresh cilantro, roughly chopped
- 1 whole lime, juiced
- 3 tbsp olive oil
- ½ tsp salt
- 1 whole jalapeño (optional), minced
Instructions
- 1
Cut nopal paddles lengthwise in half, then crosswise into 1/4-inch strips.
- 2
Dice tomatoes into 1/2-inch pieces. Thinly slice red onion.
- 3
Boil salted water in a pot. Add nopal strips and simmer 8–10 minutes until tender.
- 4
Drain nopal in a colander. Rinse under cold water until cool, then pat dry.
- 5
In a bowl, whisk lime juice, olive oil, salt, and jalapeño if using.
- 6
Add nopal, tomatoes, onion, and cilantro. Toss until coated.
- 7
Taste and adjust salt and lime. Serve at room temperature or chilled.
Tools you’ll need
- large pot
- cutting board
- chef's knife
- colander
- small bowl
- whisk
- serving bowl
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