Ensalada De Nopales (Cactus Salad)
User Reviews
5
Ensalada De Nopales (Cactus Salad)
Description
Ensalada De Nopales features cooked cactus paddles as the main ingredient, accompanied by diced tomatoes, sliced red onions, fresh cilantro, and cubed Queso Panela or similar cheese. Sliced jalapeño adds optional heat, while ripe avocado is added at the end to preserve its texture. The citrusy dressing, made from lime juice, olive oil, and a hint of sweetness, ties the salad components together with bright, balanced flavor.
The cactus provides a slightly tangy, succulent texture that contrasts with creamy avocado and crumbly cheese. The salad is gently tossed with the dressing, keeping the avocado intact until serving to prevent it from turning mushy. This salad offers a fresh, lightly spiced accompaniment to grilled meats or as a standalone vegetarian dish.
Leftovers should be refrigerated for no more than a day to maintain the cactus's best texture, and freezing the completed salad is not recommended. Instead, cook and freeze the nopales separately for future use.
Ingredients
For the salad
- 2 cups Nopales diced or cut into strips, cooked, see instructions
- 1 cup tomato diced, your favorite type
- 1 chile pepper sliced thinly, optional, large, Jalapeño or serrano
- ½ cup red onion sliced
- 1 avocado
- cilantro chopped, a handful
- ¼ cup Queso Panela cubed or crumbled, or queso fresco or feta cheese, 200g
For the dressing
- 3 Tablespoons lime juice from 1 large lime
- ⅓ cup extra virgin olive oil
- ½ teaspon oregano dried
- ½ teaspoon kosher salt or sea salt, or more to taste
- ¼ teaspoon black pepper freshly ground, or more to taste
- 1 teaspoon agave nectar or honey or maple syrup
Instructions
Make the dressing
- In a small bowl or jar whisk together the olive oil, lime juice, agave or honey, dried oregano, salt and pepper.
- Set aside.
Assemble Salad
- In a large bowl combine the cactus, tomato, sliced onion, cilantro, queso fresco, and jalapeños if you’re using any. Mix to combine all ingredients.
- Note: Do not mix in the avocado just yet as it will become all mushy when mixing the salad a few times. Leave it for the last step!
- Pour the desired amount of dressing over the salad and mix together.
- Add the cubed avocado and gently fold into the salad.
Notes
- Store leftover salad in an airtight container in the refrigerator and consume within 24 hours to avoid sliminess.
- Freeze cooked nopales separately rather than the combined salad to preserve texture and freshness when ready to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 360kcal | 18% |
| Carbohydrates | 23g | 8% |
| Protein | 16g | 32% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 800mg | 33% |
| Potassium | 653mg | 14% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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