Mexican Nopal Salad with Lime & Cilantro
Fresh cactus paddles tossed with tomatoes, onion, and cilantro in a bright lime-olive oil dressing. A traditional Mexican salad that's crisp, tangy, and ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 118
- Protein
- 3g
Ingredients
- 1.5 lbs fresh nopal (cactus paddles), cleaned and trimmed
- 3 medium roma tomatoes
- ½ medium red onion
- ½ cup fresh cilantro, chopped
- 2 limes lime (juiced)
- 3 tbsp olive oil
- 1 pinch salt and black pepper to taste
Instructions
- 1
Slice nopal paddles into 1/4-inch strips, discarding the spiky edges and any tough ends.
- 2
Boil nopal in salted water for 8–10 minutes until tender but still firm, then drain and rinse.
- 3
Dice tomatoes. Slice red onion into thin half-moons.
- 4
Combine cooled nopal, tomatoes, onion, and cilantro in a large bowl.
- 5
Whisk lime juice, olive oil, salt, and pepper in a small bowl until blended.
- 6
Pour dressing over salad and toss gently until evenly coated. Serve immediately.
Tools you’ll need
- chef's knife
- cutting board
- medium pot
- colander
- large mixing bowl
- small mixing bowl
- whisk
- serving spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
