Ensalada de Nopales (Cactus Salad)

Nopal, or cactus leaf, is enjoyed all over Mexico in everything from salads to soups to salsa. Here, pre-cooked nopales help you get a head start on this colorful salad that’s brimming with fresh tomatoes, onion, lime juice, coriander, and spice. Serve it up as a topping or side with tacos and tostadas.

Serves: 6
15 mins Prep Time
15 mins Prep Time
  • Place all ingredients, except avocado and cheese, in a large bowl. Toss until evenly mixed.

  • Just before serving, add vegan cheese and avocado, if desired, stirring gently to mix. Garnish with additional coriander leaves. Serve with tortilla chips.

  • Test Kitchen Tip: Nopales are the tear-shaped leaves of the Opuntia or prickly pear cactus, harvested all year long in warm, dry regions of Mexico. The pads are harvested young and have a delicate, tart flavor and crisp yet slightly chewy texture. The juicy leaves are eaten both raw or cooked in a variety of Mexican dishes. Nopales are generally sold fresh in Mexico, but jarred nopalitos can be found in online retailers.