Ensalada De Nopalitos Cactus Salad with Vegan Option
Discover the vibrant and refreshing flavors of Ensalada de Nopalitos, a traditional Mexican cactus salad with a vegan-friendly twist! This nutrient-rich recipe features tender nopal cactus paddles, zesty lime juice, juicy tomatoes, and aromatic cilantro, brought together with a light olive oil dressing. With optional jalapeño for a spicy kick and creamy avocado for added indulgence, this versatile dish can be served chilled or at room temperature, making it perfect for any occasion. Packed with fiber, vitamins, and bold taste, it’s a quick and healthy side dish or light meal, ready in just 25 minutes. Whether enjoyed with tortilla chips or alongside tacos, this cactus salad is sure to impress with its fresh, wholesome ingredients and authentic flair!
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Recipe Information
Ingredients
- 4 medium paddles Nopal cactus paddles (nopalitos), fresh or pre-cut
- 2 medium Tomatoes, diced
- 0.5 medium Red onion, thinly sliced
- 0.25 cup Cilantro, chopped
- 1 medium Jalapeño pepper, finely diced (optional)
- 3 tablespoons Lime juice, freshly squeezed
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 medium Avocado, diced (optional)
Instructions
If using fresh nopal cactus paddles, use a sharp knife to carefully remove any spines or thorns. Rinse the paddles thoroughly under cold water to remove any slimy residue. Cut the paddles into small strips or bite-sized pieces.
Bring a medium pot of water to a boil. Add the nopal strips and a pinch of salt. Simmer for 7-10 minutes or until the cactus becomes tender and its bright green color deepens. Remove from heat, drain, and rinse the cooked nopalitos under cold water to stop further cooking and reduce any remaining slime.
In a large mixing bowl, combine the cooked nopalitos, diced tomatoes, sliced red onion, chopped cilantro, and jalapeño pepper (if using). Toss gently to mix.
In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper to create the dressing. Pour the dressing over the salad and toss until evenly coated.
If using, gently fold in the diced avocado just before serving to prevent it from becoming mushy.
Taste and adjust the seasoning with more salt, pepper, or lime juice, as desired.
Serve the salad chilled or at room temperature. It pairs well with toasted tortillas or as a side dish to your favorite Mexican entrée.
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1125 mg | 49% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 18.9 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1065 mg | 82% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 3103 mg | 66% | |
*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.
