Nopal Salad Recipe

Nopal Salad is one of Mexico's freshest sides: tender cactus paddles diced and tossed with ripe tomato, onion, cilantro and lime. It is crisp, tangy and light, the perfect partner for grilled meats and tacos.

Prep time

15 mins

Cook time

5 mins

Total time

20 mins

Servings

4 servings

Calories

140

Ingredients

• 4 fresh nopal paddles, spines removed and diced
• 2 ripe tomatoes, diced
• 1/2 red onion, finely diced
• 1 jalapeño, seeded and minced
• 1/3 cup chopped fresh cilantro
• Juice of 2 limes
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup crumbled queso fresco
• 1 avocado, diced (optional)

Instructions

1. Bring a pot of salted water to a boil and cook the diced nopal for 2 to 3 minutes until just tender and bright green.
2. Drain and rinse under cold water, then drain very well; a quick rinse removes the natural sliminess.
3. Combine the nopal, tomatoes, onion, jalapeño and cilantro in a large bowl.
4. Whisk the lime juice, olive oil, salt and pepper, then pour over the salad and toss gently.
5. Let it rest for 10 minutes so the flavours marry.
6. Fold in the queso fresco and avocado if using, and serve at room temperature or chilled.

Pro tips

• Rinsing the cooked nopal well is the key to a clean, non-slimy texture.
• Buy paddles that are firm and bright green; avoid any that feel soft or slimy.
• If fresh nopal is hard to find, jarred nopalitos, well rinsed, work in a pinch.
• The salad tastes even better after an hour in the fridge.

Frequently asked questions