About this recipe
Ensalada de nopal is a fresh, tangy, and slightly crunchy Mexican classic. It’s packed with flavor, super nutritious, and—best of all—easy to make with store-bought or jarred nopales. If you’ve ever been intimidated by cleaning and cooking fresh nopales, this recipe lets you skip the prep work and get straight to the good part: enjoying it in tacos, over totopos, or as a topping for sopes.
Why You’ll Love This Recipe
- Quick & Easy – No need to prep raw nopales!
- Flavor-Packed – Tangy lime, spicy serrano, and juicy cherry tomatoes combine everything.
- Super Versatile – Perfect in tacos, as a dip, or over your favorite Mexican dishes.
- You can enjoy it any day you crave it; I like to keep one or two jars of store-bought nopales in my pantry.
How to Serve Ensalada de Nopal
- Over homemade totopos – Think of it as a fresh and tangy twist on salsa.
- In tacos with warm corn tortillas – Add black beans or queso fresco for extra flavor.
- As a topping for sopes – Spread refried beans over sopes, then add this salad for the perfect bite.
- On tostadas – A simple and fresh option for a quick lunch.
- As a salad, this is a typical salad for “carne asadas” (bbq gatherings) in Central Mexico.
Ingredient Notes & Substitutions
- Nopales: If using jarred nopales, rinse them well to remove any excess brine. If using store-bought pre-cut fresh nopales, you can blanch them in boiling water for a minute if you prefer a milder taste.
- Tomatoes: I used cherry tomatoes because they’re sweet and juicy, but feel free to use whatever you have—Roma, heirloom, or even grape tomatoes work perfectly. Just dice them into bite-sized pieces.
- Onion: I love the sharpness of white onion, but red or yellow onions are great substitutes. Red onion adds a mild sweetness, while yellow brings a more delicate flavor.
- Serrano Pepper: If you love spice, keep the seeds! Prefer it milder? Swap it for jalapeño or even leave it out entirely.
- Cilantro: Fresh cilantro adds brightness, but if you’re not a fan, try mint or a pinch of oregano or leave it out.
- Lime Juice: Fresh lime juice gives this salad its tangy, refreshing kick. If you’re out, lemon juice works too, but lime is the classic choice.
- Olive Oil: A good-quality extra virgin olive oil enhances all the flavors, but you can also use avocado oil for a more neutral taste.
- Salt: Regular sea salt works great, but if you want a little more depth, try Himalayan salt or flaky Maldon salt.
Storage Tips
This salad is best eaten fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. The lime juice helps keep the nopales vibrant and prevents them from becoming slimy.
Ensalada de Nopal (Cactus Salad)
Ensalada de nopal is proof that simple ingredients can make something incredible. Whether you scoop it up with totopos, pile it into tacos, or spoon it over sopes, you’re in for a delicious bite every time.
Equipment
- 1 Salad bowl
- 1 Cutting board
Ingredients
- 1 cup store-bought or jarred nopales drained and rinsed
- ¼ cup finely diced onion white or red
- Juice of 1 lime
- ½ cup cherry tomatoes sliced
- 1 serrano pepper finely diced (adjust to taste)
- ¼ cup chopped fresh cilantro
- 1 tbsp olive oil
- Salt to taste
Instructions
- Rinse the nopales well. If using jarred nopales, drain and rinse them to remove any excess brine.
- Mix it all together. In a bowl, combine the nopales, onion, lime juice, cherry tomatoes, serrano pepper, and cilantro.
- Finish with olive oil and salt. Give everything a good toss, taste, and adjust the seasoning as needed.
- Serve immediately or chill. Letting it sit for 10-15 minutes allows the flavors to meld beautifully.
Notes
Option 1: Creamy Avocado Slices
After mixing the salad, top it with sliced or diced avocado just before serving. The buttery texture of avocado balances the tangy lime and spicy serrano, making every bite smooth and refreshing.
Option 2: Cotija Cheese Crumbles
For a salty, slightly tangy finish, sprinkle crumbled Cotija cheese over the ensalada. It adds depth and pairs beautifully with the nopales.
Option 3: The Ultimate Combo
For the best of both worlds, add both avocado and Cotija cheese. Mash a little avocado into the salad for extra creaminess and finish with crumbled Cotija for that salty punch.
Nutrition
Serving: 1gCalories: 28kcalCarbohydrates: 2gProtein: 0.4gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gSodium: 5mgPotassium: 80mgFiber: 1gSugar: 1gVitamin A: 181IUVitamin C: 5mgCalcium: 27mgIron: 0.2mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Soy Ale Graf, mexicana en Texas y la creadora de AleCooks y Piloncillo&Vainilla, donde comparto recetas fáciles, deliciosas y para toda la familia — algunas mexicanas, en su mayoría basadas en plantas — pensadas para disfrutarse todo el día, todos los días. Con una licenciatura en Historia del Arte y una Certificación como Chef Profesional en Cocina Basada en Plantas, llevo más de una década creando contenido donde se unen mis dos pasiones: la comida y el storytelling.
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
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