Ensalada de Nopal, or Cactus Salad, is a refreshing and nutritious dish that highlights the unique flavors of Mexican cuisine. This salad is a popular staple in Mexican households, made from nopal cactus pads, known for their crisp, slightly tangy flavor. The nopal pads are cleaned and cooked until tender, then chopped and mixed with a vibrant medley of ingredients such as tomatoes, onions, cilantro, and sometimes chili peppers for a bit of heat.
Dressed simply with lime juice and olive oil, Ensalada de Nopal offers a delightful blend of textures and flavors, making it healthy and delicious. It can be enjoyed as a light meal or a side dish to complement heartier fare. This salad is packed with fiber and antioxidants and embodies the spirit of traditional Mexican cooking, providing a fresh, flavorful experience with every bite.
AuthorJulia ForesekCategoryAppetizers & Starters, Mexican, SaladsDifficultyBeginnerPrepare 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
Directions
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.
Ensalada de Nopal is not only a unique and flavorful dish but also packed with fiber and vitamins. It’s a nutritious addition to any meal and can serve as a salad course or a light, healthy entrée.
