Salad: Mexico – Jalisco – Ensalada de Nopales (Cactus Paddle Salad)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 12 min

Additional 30 min

Total 55 min

Ingredients

- 1 lb (450 g) fresh nopales (cactus paddles), cleaned and cut into 1/2-inch (1 cm) strips
- 2 medium Roma tomatoes, about 10 oz (300 g), seeded and diced
- 1 small white onion, about 6 oz (170 g), thinly sliced
- 1/2 cup (packed) (15 g) cilantro leaves, chopped
- 2 serrano chiles, thinly sliced (remove seeds for less heat)
- Juice of 3 limes, about 3 tbsp (45 ml)
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (1 g) dried Mexican oregano (optional)
- 4 oz (115 g) queso fresco or cotija, crumbled (optional)
- 1 ripe avocado, about 6 oz (170 g), peeled and diced (optional)

Instructions

Short Description:
A bright, tangy salad of tender nopales (cactus paddles) tossed with ripe tomatoes, crisp white onion, cilantro, lime juice and a touch of heat. Finished with crumbled queso fresco for a classic Jalisco touch.

Regional Notes:
This Jalisco version emphasizes fresh local nopales prepared simply—boiled to remove the mucilage and rinsed—then dressed with lime, onion, cilantro and serrano chiles. The result is a clean, vegetal texture and flavor distinct to Western Mexico, different from grilled or stewed cactus preparations found elsewhere.

1. Remove any spines from the nopales with a knife, rinse well, and slice into 1/2-inch (1 cm) strips.
2. Place nopales in a pot and cover with cold water. Add 1/2 tsp salt, bring to a boil, then reduce heat and simmer until nopales are bright green and tender, 10–15 minutes (test one for tenderness).
3. Drain the nopales and rinse under cold running water, rubbing the pieces gently to remove excess mucilage. Spread on a clean towel or paper towels to drain and cool.
4. In a large bowl combine diced tomatoes, sliced onion, chopped cilantro, and sliced serrano chiles. If using avocado, add it just before dressing to avoid browning.
5. Add the cooled nopales to the bowl. Whisk together lime juice, olive oil, 1 tsp (5 g) salt, black pepper, and oregano (if using); pour over the salad.
6. Toss gently to combine, adjust seasoning to taste, and let sit 15–30 minutes at room temperature to allow flavors to marry.
7. Just before serving, sprinkle crumbled queso fresco over the top and gently fold in the avocado if using. Serve chilled or at room temperature.