Mexican Nopal Salad with Lime & Cilantro
Fresh cactus paddles tossed with tomatoes, onion, and cilantro in a bright lime-olive oil dressing. A traditional Mexican salad that's crisp, tangy, and ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 118
- Protein
- 3g
Ingredients
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Open the appInstructions
Step 1
Slice nopal paddles into 1/4-inch strips, discarding the spiky edges and any tough ends.
Step 2
Boil nopal in salted water for 8–10 minutes until tender but still firm, then drain and rinse.
Step 3
Dice tomatoes. Slice red onion into thin half-moons.
Step 4
Combine cooled nopal, tomatoes, onion, and cilantro in a large bowl.
Step 5
Whisk lime juice, olive oil, salt, and pepper in a small bowl until blended.
Step 6
Pour dressing over salad and toss gently until evenly coated. Serve immediately.
Tools you’ll need
- chef's knife
- cutting board
- medium pot
- colander
- large mixing bowl
- small mixing bowl
- whisk
- serving spoon
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