Cactus Salad (Ensalada de Nopales)
Ingredients
- 1 pcRed onion (finely diced)
- 3 pcRound tomato (diced)
- 0.5 pcFresh cilantro (chopped)
- 2 tbspLime juice
- 3 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pcHot chili pepper (seeded and minced)
- 100 gFresh cheese (crumbled)
- 500 gCactus pads (Nopales) (cleaned and thorns removed)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for up to 2 days in the refrigerator in an airtight container. Do not freeze.
