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Ensalada de Nopales (Cactus Salad)
Prep Time
15 Minutes
Ingredients
12
Servings
6
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.
Ingredients
450 grams (1 bag) jarred cooked nopales (nopalitos), drained and rinsed
1 large tomato, diced
1 small onion, sliced
small bunch coriander, chopped, plus more for garnish
2 tablespoons extra virgin olive oil
1 tablespoon lime juice
2 teaspoons finely chopped serrano or jalapeno pepper
1 teaspoon Oregano
1 teaspoon sea salt
1/2 teaspoon coarse ground black pepper
1 small avocado, peeled stone removed & chopped
75 grams (3 ounces) vegan cheese, chopped (optional)
Key Products
Instructions
- 1 Place all ingredients, except avocado and cheese, in a large bowl. Toss until evenly mixed.
- 2 Just before serving, add vegan cheese and avocado, if desired, stirring gently to mix. Garnish with additional coriander leaves. Serve with tortilla chips.
- 3 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.
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