Ensalada De Nopales (Cactus Salad)

A bowl with cactus salad and a cactus paddle on the side.

Ensalada De Nopales (Cactus Salad)

Make this super delicious Ensalada De Nopales drizzled with an easy lime vinaigrette. This nutritious cactus salad is perfect for lunch or as side.

Course Salad, Side Dish

Cuisine Mexican

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 360kcal

Author Ana Frias

Ingredients

For the salad

2 cups cooked nopales (see instructions here) diced or cut into strips
1 cup Tomate (your favorite type) diced
1 large Jalapeño o serrano pepper sliced thinly, optional
½ cup Red onion sliced
1 Avocado
A handful cilantro chopped
¼ cup Queso panela, queso fresco or feta cheese (200g) cubed or crumbled

For the dressing

3 Tablespoons lime juice (1 large lime)
⅓ cup extra virgin olive oil
½ teaspon dried oregano
½ teaspoon Kosher or sea salt (or more to taste)
¼ teaspoon freshly ground black pepper (or more to taste)
1 teaspoon agave nectar, 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

Storing:

Fridge – Store leftover cactus salad in an airtight container in the fridge for up to 1 day. The cactus may become too slimy after that.
Freezer – I do not recommend freezing the salad once it has been prepared, Just freeze the cooked nopales in an airtight container and assemble with the other ingredients when ready to eat.

Nutrition