Name: Ensalada de Nopal (Cactus Salad)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 cups nopales (cactus pads), cleaned and diced; 1 medium tomato, diced; 1/2 red onion, finely chopped; 1/2 cup fresh cilantro, chopped; 1 jalapeño or serrano pepper, finely chopped (optional); 1/2 cup queso fresco or feta cheese, crumbled; Juice of 1 lime; 2 tablespoons olive oil; Salt and pepper to taste; 1 avocado, sliced (for garnish)

AuthorJulia ForesekCategoryAppetizers & Starters, Mexican, SaladsDifficultyBeginner

Yields4 Servings

Prep Time15 minsCook Time30 minsTotal Time45 mins

2 cups nopales (cactus pads), cleaned and diced

1 medium tomato, diced

1/2 red onion, finely chopped

1/2 cup fresh cilantro, chopped

1 jalapeño or serrano pepper, finely chopped (optional)

1/2 cup queso fresco or feta cheese, crumbled

Juice of 1 lime

2 tablespoons olive oil

Salt and pepper to taste

1 avocado, sliced (for garnish)

Prepare the Nopales:
If not already cleaned and de-spined, remove the spines from the cactus pads and trim the edges. Cut the nopales into small, bite-sized pieces.
Boil the nopales in salted water for about 20-30 minutes or until tender. Drain and rinse with cold water to remove the slimy substance.

Mix the Salad:
In a large bowl, combine the boiled nopales, diced tomato, chopped onion, cilantro, and chopped pepper.

Season and Dress:
Drizzle with lime juice and olive oil. Season with salt and pepper, and gently toss the salad to coat the ingredients evenly.

Chill:
Refrigerate the salad for at least 15 minutes to allow the flavors to meld.

Serve:
Just before serving, mix in the crumbled cheese and garnish with slices of avocado.

Ingredients