5.0 from 3 votes
Cactus Salad
A traditional Mexican dish that uses cactus paddles as a base for salad.
Prep Time
15 mins
Cook Time
15 mins
Servings: 6
Calories: 76 kcal
Course:
Side Dish
Cuisine:
Mexican
Ingredients
- 4 Nopales cleaned, cut into bite sized pieces (or 30 ounce jar nopales, drained and rinsed)
- ¼ red onion sliced very thin
- 2 roma tomatoes diced
- ¼ cup pickled jalapenos diced
- ¼ cup + 1 Tablespoon Cilantro chopped, divided
- ¼ teaspoon cumin
- ¼ teaspoon Mexican oregano
- 1 lime juiced
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 Tablespoon olive oil
- ¼ cup queso fresco crumbled
Instructions
- If you are using fresh nopales, place them in a saucepan and cover with water and boil for about 5 minutes just till they change to a darker green color. Drain and rinse with cool water.
- If using canned, drain and rinse. If they are slimy, you can grill in a pan for a few minutes on each side.
- In a large serving bowl, combine the nopales, onions, tomatoes, jalapeños and 1/4 cup cilantro. Toss to combine.
- Add all the herbs and lime juice and drizzle with olive oil. Stir gently.
- Sprinkle with the tablespoon of cilantro and queso fresco.
- Cover and store in the refrigerator until ready to serve.
Cup of Yum
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Serving
1g
Calories
76kcal
(4%)
Carbohydrates
4.7g
(2%)
Protein
3.3g
(7%)
Fat
5g
(8%)
Sodium
180mg
(8%)
Fiber
2.2g
(9%)
Sugar
1.5g
(3%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 76
% Daily Value*
| Serving | 1g | |
| Calories | 76kcal | 4% |
| Carbohydrates | 4.7g | 2% |
| Protein | 3.3g | 7% |
| Fat | 5g | 8% |
| Sodium | 180mg | 8% |
| Fiber | 2.2g | 9% |
| Sugar | 1.5g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.