Nopales Salad

Nopales, the tender paddles of the prickly pear cactus, have long brightened Mexican tables with their bright, lemony bite. This cool lunch salad pairs boiled cactus with juicy tomatoes, onion, cilantro, and crumbled queso fresco, finished with lime and oregano.

Serves 4

Estimate for one serving

• 185 cal
• 7.2g protein
• 14g carbs
• 12g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 4 medium (about 1.5 lb) fresh nopales (cactus paddles)
• 3 medium roma tomatoes
• 1/2 medium white onion
• 1/2 cup chopped fresh cilantro
• 1 medium jalapeño
• 4 oz queso fresco
• 3 Tbsp lime juice
• 2 Tbsp olive oil
• 1/2 tsp dried oregano
• 3/4 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. 1Bring a large pot of water to a boil over high heat.
2. 2While water heats, prepare the nopales: trim off the spines and edges with a sharp knife, then cut each paddle into ½-inch strips or small dice.
3. 3Add the cut nopales and salt to the boiling water; cook 8–10 minutes until tender but not mushy. Drain and rinse under cold water to stop cooking. Pat dry with a clean towel.
4. 4Dice the roma tomatoes into ½-inch pieces.
5. 5Finely dice the white onion.
6. 6Seed and finely chop the jalapeño (leave seeds for more heat if desired).
7. 7Crumble the queso fresco into small pieces.
8. 8In a large mixing bowl, whisk together the lime juice, olive oil, oregano, remaining salt, and black pepper.
9. 9Add the cooled nopales, tomatoes, onion, jalapeño, and cilantro to the bowl. Toss gently to coat everything evenly.
10. 10Fold in the crumbled queso fresco last so it stays in distinct pieces.
11. 11Taste and adjust salt or lime if needed. Serve immediately or chill 15 minutes for flavors to meld.