Cactus Paddle Salad Relish or Ensalada De Nopalitos
Bright, refreshing, and brimming with bold flavors, Cactus Paddle Salad Relish, or Ensalada de Nopalitos, is a traditional Mexican dish that brings a unique twist to your table. This vibrant salad features tender cactus paddles, or nopales, boiled to perfection and combined with juicy tomatoes, crisp white onion, zesty jalapeño, and fragrant fresh cilantro. A simple dressing of lime juice, olive oil, and a touch of garlic ties everything together, creating a tangy, savory medley. Perfect as a chilled side dish, an appetizer, or a colorful topping for tacos, this recipe is a celebration of fresh, wholesome ingredients and authentic Mexican cuisine. Whether you're hosting a fiesta or simply exploring new flavors, this easy-to-make dish is sure to impress!
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Recipe Information
Ingredients
- 6 paddles Fresh cactus paddles (nopal)
- 2 medium Tomatoes
- 1 medium White onion
- 1 medium Jalapeño pepper
- 0.25 cup Fresh cilantro
- 3 tablespoons Lime juice
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 small Garlic clove
Instructions
Rinse the cactus paddles thoroughly under cold water to remove dirt and any spines. Use a vegetable peeler or small knife to remove the spines and edges from the paddles.
Cut the prepared paddles into small strips or squares, about 1/2 inch in size.
Bring a medium pot of salted water to a boil. Add the cactus paddle pieces and cook for 10-12 minutes, or until they are tender but still slightly firm. Drain the paddles and rinse under cold water to remove the sticky residue.
While the cactus paddles cool, dice the tomatoes and white onion into small, even pieces. Mince the jalapeño pepper finely, removing the seeds if you prefer less heat.
Chop the fresh cilantro and finely mince the garlic clove.
In a large bowl, combine the cooked cactus pieces, diced tomatoes, onion, jalapeño, cilantro, and garlic.
In a separate small bowl, whisk together the lime juice, olive oil, salt, and black pepper to create a dressing.
Pour the dressing over the cactus mixture and toss gently to combine. Taste and adjust seasonings if necessary.
Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
Serve chilled or at room temperature as a side dish, relish, or taco topping. Enjoy!
Nutrition Facts
Calories |
120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 520 mg | 23% | |
| Total Carbohydrate | 13.5 g | 5% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 5.5 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 630 mg | 13% | |
*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.
