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 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: 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