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Ensalada de Nopal (Cactus Salad)

Yields4 ServingsPrep 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)
1

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.

2

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

3

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.

4

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

5

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

Nutrition Facts

0 servings

Serving size

200g

Amount per serving
Calories200
% Daily Value *
Total Fat 10g13%

Saturated Fat 3g15%
Sodium 300mg14%
Total Carbohydrate 15g6%

Dietary Fiber 7g25%
Total Sugars 3g
Protein 4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.