Cactus Paddle Salad Nopales Salad
Brighten up your table with this vibrant and nutritious Cactus Paddle Salad, also known as Nopales Salad—a quintessential Mexican dish that's as refreshing as it is flavorful. Featuring tender, tangy cactus paddles (nopales) that are boiled to perfection, this salad is a medley of fresh ingredients like juicy, diced tomatoes, crisp red onion, and aromatic cilantro. Tossed in a zingy lime and olive oil dressing, it delivers a perfect balance of zest and earthiness. Optional additions of creamy avocado and spicy jalapeño take the flavor profile to the next level. Quick and easy to prepare in just 30 minutes, this chilled salad is perfect as a healthy side dish or light meal. Packed with fiber, antioxidants, and a burst of citrusy freshness, it's a delicious way to explore the unique taste of nopales!
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Recipe Information
Ingredients
- 4 whole Fresh cactus paddles (nopales)
- 2 medium, diced Tomatoes
- 0.5 medium, finely chopped Red onion
- 0.25 cup, finely chopped Cilantro
- 3 tablespoons Fresh lime juice
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 medium, diced (optional) Avocado
- 1 small, finely diced (optional) Jalapeño
Instructions
Rinse the fresh cactus paddles under running water to remove any dirt or debris.
Trim the edges and spines off the cactus paddles using a sharp knife or vegetable peeler. Be careful to remove all the spines.
Cut the cactus paddles into small, bite-sized strips or cubes, whichever you prefer for your salad.
Bring a medium-sized pot of water to a boil. Add a pinch of salt and the cut cactus paddles.
Boil the cactus paddles for 8-10 minutes, or until they become tender. They will release a gooey liquid during cooking, which is normal.
Drain the cactus paddles in a colander and rinse them under cold water to stop the cooking process and remove the gooey texture.
In a large mixing bowl, combine the cooked cactus paddles, diced tomatoes, chopped red onion, and cilantro.
In a small bowl, whisk together the fresh lime juice, olive oil, salt, and black pepper to make the dressing.
Pour the dressing over the cactus mixture and toss gently to combine.
If desired, add diced avocado and finely chopped jalapeño for extra creaminess and heat. Mix carefully to avoid mashing the avocado.
Taste and adjust seasoning as needed with more lime juice, salt, or pepper.
Chill the salad in the refrigerator for at least 15 minutes before serving to let the flavors meld together.
Serve the cactus paddle salad cold as a side dish, appetizer, or light meal. Enjoy!
Nutrition Facts
Calories |
152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 261 mg | 11% | |
| Total Carbohydrate | 10.4 g | 4% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 3.3 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 525 mg | 11% | |
*The % Daily Value 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.
