Cactus Salad (Ensalada de Nopales)

Tender cactus strips with a light crunch, mixed with the sharpness of red onion and fresh cilantro. The lime's acidity perfectly balances the nopal's silky texture for a bright, clean finish.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 256
• Protein: 7 g
• Carbs: 13 g
• Fat: 17 g

Ingredients

• 1 piece Red onion ( finely diced )
• 3 piece Round tomato ( diced )
• 0.5 piece Fresh cilantro ( chopped )
• 2 tbsp Lime juice
• 3 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 piece Hot chili pepper optional ( seeded and minced )
• 100 g Fresh cheese optional ( crumbled )
• 500 g Cactus pads (Nopales) ( cleaned and thorns removed )

Instructions

1. Preparation and blanching

   Slice the cactus pads into 1 cm strips. Drop them into a pot of boiling salted water. Cook until the cactus changes color from bright green to a dull olive green, and feels tender when pierced with a knife.

2. Rinsing and cooling

   Drain the cactus and rinse thoroughly under cold water. Rub the pieces lightly under the stream to remove the viscous liquid until the water runs perfectly clear.

3. Vegetable prep

   While the cactus drains, dice the tomatoes and red onion into small, even cubes. Coarsely chop the fresh cilantro to preserve its aromatic punch.

4. Seasoning and binding

   In a bowl, combine the cactus, vegetables, and finely sliced chili. Pour in the lime juice and olive oil. Season generously with grey sea salt. Toss until the juice coats every ingredient.

Chef's tips

• To remove the cactus sliminess, some add onion skins to the boiling water, but a vigorous cold water rinse remains the most effective method.
• Let the salad rest for 20 minutes in the fridge before serving to allow the flavors to meld together.

Storage

Keep for up to 2 days in the refrigerator in an airtight container. Do not freeze.