Nopal Salad with Tomato and Lime (Ensenada de Nopales)
A crisp Mexican cactus salad tossed with ripe tomatoes, red onion and a zesty lime‑chili dressing; light yet satisfying for a wholesome lunch or side.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Rinse the nopales under cold water, then boil them in salted water for 5‑7 minutes until bright green and tender; drain and rinse again to remove any slime.
-
Step 2 of 5
Combine the cooked nopales, tomatoes, cucumber, onion and jalapeño in a large bowl.
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Step 3 of 5
Whisk together lime juice, olive oil, oregano, salt and pepper to form the dressing.
-
Step 4 of 5
Pour the dressing over the salad and toss gently to coat all the vegetables evenly.
-
Step 5 of 5
Let the salad rest for 5 minutes so the flavours meld, then garnish with fresh cilantro before serving.
Notes from the kitchen
If fresh nopales are unavailable, canned nopales (rinsed) work well; store any leftovers in an airtight container for up to 2 days.
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