Fresh Nopal Salad with Lime Vinaigrette
Tender cactus paddles blanched and tossed with tomatoes, red onion, and cilantro in a bright lime-olive oil dressing. A classic Mexican side that's fresh, tangy, and ready in under 25 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 125
- Protein
- 2g
Ingredients
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Open the appInstructions
Step 1
Cut nopal paddles lengthwise in half, then crosswise into 1/4-inch strips.
Step 2
Dice tomatoes into 1/2-inch pieces. Thinly slice red onion.
Step 3
Boil salted water in a pot. Add nopal strips and simmer 8–10 minutes until tender.
Step 4
Drain nopal in a colander. Rinse under cold water until cool, then pat dry.
Step 5
In a bowl, whisk lime juice, olive oil, salt, and jalapeño if using.
Step 6
Add nopal, tomatoes, onion, and cilantro. Toss until coated.
Step 7
Taste and adjust salt and lime. Serve at room temperature or chilled.
Tools you’ll need
- large pot
- cutting board
- chef's knife
- colander
- small bowl
- whisk
- serving bowl
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