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.
6 servings
Calories: 28kcal
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 tablespoon olive oil
- Salt to taste
Instructions
- Rinse the nopales well. If using jarred nopales, drain and rinse them thoroughly under cold water to remove any excess brine.
- Chop the vegetables. Dice the onion, slice the cherry tomatoes, finely dice the serrano pepper and chop the cilantro.
- Toss everything together. In a bowl, combine the nopales, onion, cherry tomatoes, serrano pepper and cilantro. Squeeze the lime juice over the top, drizzle with olive oil and season with salt.
- Let it rest. Give it 5 to 10 minutes for the flavors to come together. Taste and adjust the salt, lime or heat as needed.
- Serve fresh or chilled.
Notes
Variation 1: Creamy Avocado. Top with sliced or diced avocado just before serving. The buttery texture balances the tangy lime and spicy serrano.
Variation 2: Cotija Cheese. Sprinkle crumbled cotija cheese over the salad for a salty, slightly tangy finish that pairs beautifully with the nopales.
Variation 3: The Ultimate Combo. Add both avocado and cotija. Mash a little avocado into the salad for creaminess and finish with crumbled cotija for that salty punch.
Rinse jarred nopales really well. This is the most important step to avoid any slimy texture.
Start with half the serrano pepper and add more to taste. You can always add heat but you cannot take it away.
Store leftovers in the fridge for up to 2 days. The lime juice keeps the nopales fresh.
Variation 2: Cotija Cheese. Sprinkle crumbled cotija cheese over the salad for a salty, slightly tangy finish that pairs beautifully with the nopales.
Variation 3: The Ultimate Combo. Add both avocado and cotija. Mash a little avocado into the salad for creaminess and finish with crumbled cotija for that salty punch.
Rinse jarred nopales really well. This is the most important step to avoid any slimy texture.
Start with half the serrano pepper and add more to taste. You can always add heat but you cannot take it away.
Store leftovers in the fridge for up to 2 days. The lime juice keeps the nopales fresh.
Nutrition
Serving: 1g | Calories: 28kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 5mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 181IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 0.2mg