VegetarianSonoran Mexican cuisine Starters

Nopalitos Salad

Name: Nopalitos Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Sonoran Mexican
Ingredients: 4 each Fresh nopal cactus paddles, cleaned of spines; 1 cup Tomato, diced; 0.5 cup White onion, diced; 3 tbsp Fresh cilantro, chopped; 0.5 cup Crumbled queso fresco; 3 tbsp Lime juice; 2 tbsp Olive oil; 0.5 tsp Salt

A tangy, crisp salad of cooked cactus paddles tossed with tomato, onion, and queso fresco, common on tables across southern Arizona.

🇺🇸United States· Arizona

Prep: 20 min
Cook: 10 min
Total: 30 min
Servings: 4
Difficulty: Easy
Calories: 130 kcal

Ingredients

0 of 8 gathered

Servings

Equipment

•Knife
•Saucepan

Nutrition

Per serving, approximate

Calories: 130 kcal
fat: 7
carbs: 12
protein: 5
calories: 130

Instructions

1
Trim the outer edges of the cleaned nopal paddles (cactus pads). Cut them into small squares.
2
Bring a pot of salted water to a boil. Cook the diced nopales for 8-10 minutes until tender but slightly crisp.
3
Drain the nopales well in a colander. Rinse them briefly under cool water to remove excess stickiness.
4
Pat the nopales dry with paper towels. Place them into a mixing bowl.
5
Add the diced tomato, onion, and cilantro to the bowl.
6
Whisk the lime juice, olive oil, and salt together. Pour over the salad and toss well to coat.
7
Gently mix in the crumbled queso fresco (fresh Mexican cheese) right before serving.
8
Serve the salad chilled or at room temperature.

Chef's tips

A quick rinse under cool water helps cut down the natural sticky texture of nopales. Fresh lime juice brightens the dish and balances the tart cactus flavor.