Ensalada de Nopalitos
A refreshing and vibrant Mexican cactus salad, perfect as a side dish or light main course. Ensalada de Nopalitos combines the unique texture of nopal cactus paddles with fresh vegetables and a zesty dressing.
Nutrition
Calories: 150cal
Carbohydrate: 15g
Protein: 3g
Fat: 9g
Cholesterol: – -mg
Sodium: 180mg
Difficulty Level: easy
20 min Prep
10 min Cook
30 min Total
4 Servings
Ingredients
- 2 cups of cleaned and diced nopal cactus paddles
- 1 medium tomato, diced
- 1/2 a red onion, finely chopped
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, seeded and minced
- 1/4 cup crumbled queso fresco
- 1 avocado, diced
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Bring a pot of water to boil. Add a pinch of salt for extra flavor.
- Add the diced nopal cactus paddles to the boiling water. Cook for about 8-10 minutes or until they turn a darker green and are tender.
- Drain the nopal paddles in a colander and rinse them under cold running water to stop the cooking process and reduce the slimy texture. Pat them dry with a clean kitchen towel.
- In a large mixing bowl, combine the cooked nopal paddles with the diced tomato, red onion, cilantro, and jalapeño.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
- Pour the dressing over the nopal salad and toss gently to combine all the ingredients evenly.
- Gently fold in the avocado and sprinkle the crumbled queso fresco over the top.
- Cover the salad and let it chill in the refrigerator for at least 15 minutes before serving. This allows the flavors to meld together beautifully.
- Serve the Ensalada de Nopalitos chilled. It’s an excellent side dish for grilled meats or can be served on its own for a light meal.
