Nopales Salad
A vibrant Mexican salad of cleaned cactus paddles tossed with tomato, onion, cilantro, and a tangy lime dressing — bright, earthy, and packed with fiber.
Ingredients
- 1 lb fresh nopales (cactus paddles), cleaned, diced
- 2 roma tomatoes, diced
- 1/2 cup white onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp fresh lime juice
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp dried Mexican oregano
- 1/4 cup queso fresco (or feta cheese), crumbled
Instructions
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1
Bring a pot of salted water to a boil. Add 1 lb cleaned, diced fresh nopales (cactus paddles) and cook until tender and no longer slimy, about 10 to 12 minutes. Drain and rinse under cold water.
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2
Pat the cooked nopales dry with paper towels to remove excess moisture.
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3
In a large bowl, combine the nopales, 2 diced roma tomatoes, 1/2 cup finely diced white onion, and 1/4 cup chopped fresh cilantro.
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4
In a small bowl, whisk together 2 tbsp fresh lime juice, 2 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp dried Mexican oregano to make the dressing.
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5
Pour the dressing over the salad and toss to coat. Taste and adjust seasoning.
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6
Transfer to a serving platter and top with 1/4 cup crumbled queso fresco (or feta cheese). Serve immediately or refrigerate until ready to serve.