Cactus Salad
Refreshingly vibrant and bursting with zesty flavors, this authentic Cactus Salad (Ensalada de Nopalitos) is a nutrient-packed dish that brings the essence of Mexican cuisine to your table. Tender, freshly prepared cactus paddles (nopalitos) are the star of this recipe, perfectly complemented by juicy tomatoes, crisp red onion, and aromatic cilantro. A tangy lime and olive oil dressing ties everything together, while optional jalapeño adds a touch of heat and crumbled queso fresco lends creamy balance. Light, refreshing, and ready in just 30 minutes, this salad is a perfect side dish, appetizer, or even a standalone meal for hot days. It's an easy way to experience traditional flavors with minimal effort—healthy, delicious, and naturally gluten-free!
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Recipe Information
Ingredients
- 4 medium fresh cactus paddles (nopalitos)
- 2 medium tomatoes
- 1 small red onion
- 0.5 cup cilantro leaves
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 small jalapeño pepper (optional)
- 0.25 cup queso fresco (optional)
Instructions
1. Start by preparing the cactus paddles: Carefully remove the thorns and edges of the paddles using a sharp knife or vegetable peeler. Rinse them thoroughly under cold water to remove any slime.
2. Cut the cleaned cactus paddles into small strips or bite-sized pieces.
3. In a medium saucepan, bring water to a boil. Add a pinch of salt and the cactus pieces. Boil for 8-10 minutes until they are tender but not mushy.
4. Once cooked, drain the cactus pieces and rinse them under cold water to stop the cooking process. Set aside to cool completely.
5. While the cactus cools, dice the tomatoes and small red onion. Finely chop the cilantro leaves and jalapeño pepper (if using).
6. In a large mixing bowl, combine the cooked cactus, diced tomatoes, red onion, cilantro, and jalapeño.
7. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper to create the dressing.
8. Pour the dressing over the cactus salad and toss gently to combine.
9. If desired, top with crumbled queso fresco before serving.
10. Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld. Enjoy your fresh and zesty cactus salad!
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 1872 mg | 81% | |
| Total Carbohydrate | 65.3 g | 24% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 27.4 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2029 mg | 156% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3977 mg | 85% | |
*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.
