salad and dressings

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 topping or side with tacos and tostadas.
15 min
PREP TIME
73
CALORIES
11
INGREDIENTS
6
Servings

INGREDIENTS

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

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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