Ensalada de Nopales (Cactus Salad)

Nopal, or cactus leaf, is enjoyed all over Mexico in everything from salads to soups to salsa. Here, pre-cooked nopales help you get a head start on this colorful salad that’s brimming with fresh tomatoes, onion, lime juice, cilantro, and spice. Serve it up as a toppin... Nopal, or cactus leaf, is enjoyed all over Mexico in everything from salads to soups to salsa. Here, pre-cooked nopales help you get a head start on this colorful salad that’s brimming with fresh tomatoes, onion, lime juice, cilantro, and spice. Serve it up as a topping or side with tacos and tostadas. Read More Read Less
15 min
PREP TIME
73
CALORIES
11
INGREDIENTS

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INGREDIENTS 6 SERVINGS

  • 3 cups (750 milliliters) jarred cooked nopales (nopalitos) , drained and rinsed
  • 1 cup (250 milliliters) diced tomatoes
  • 1/2 cup (125 milliliters) fresh cilantro , chopped, plus more for garnish
  • 1/2 cup (125 milliliters) thinly sliced white onion
  • 2 tablespoons (30 milliliters) extra-virgin olive oil
  • 1 tablespoon (15 milliliters) lime juice
  • 2 teaspoons (10 milliliters) finely chopped serrano pepper
  • 1 teaspoon (5 milliliters) Oregano Leaves
  • 1 teaspoon (5 milliliters) salt
  • 1/2 teaspoon (2 milliliters) Pepper, Coarse Black
  • 1/2 cup (125 milliliters) avocado , peeled, pitted and chopped (optional)

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Preparation

  • 1 Place all ingredients except avocado and vegan cheese in a large bowl; toss until evenly mixed.
  • 2 Just before serving, add vegan cheese and avocado if desired, stirring gently to mix. Garnish with additional cilantro leaves. Serve with tortilla chips.
  • 3 Test Kitchen Tip: Nopales are the tear-shaped leaves of the Opuntia or prickly pear cactus, harvested all year long in warm, dry regions of Mexico. The pads are harvested young and have a delicate, tart flavour and crisp yet slightly chewy texture. The juicy leaves are eaten raw or cooked in a variety of Mexican dishes.

NUTRITION INFORMATION

(per Serving)

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