Nopalitos Salad (Cactus Salad)
Fresh, zesty, and packed with traditional flavor, this Nopalitos Salad (Cactus Salad) is a classic Mexican side dish made with tender cactus pads, tomatoes, onion, lime juice, and cilantro. Light, refreshing, and super healthy — perfect next to grilled meats, tacos, or beans. Whether you’re exploring Mexican vegetable side dishes or adding a unique twist to your meals, this cactus salad is a must-try!
Ingredients
- 2 cups fresh nopales cactus pads, cleaned and chopped
- 2-3 Roma tomatoes diced
- 1/2 white onion thinly sliced
- 1 handful cilantro chopped
- 1 jalapeño minced (optional)
- 2 tablespoons lime juice
- 1 tablespoon olive oil optional
- Salt to taste
- Crumbled queso fresco for topping optional
Instructions
Prepare the nopales:
- Scrape off spines from fresh cactus pads (if using whole pads), then dice them into strips or small chunks.
Boil cactus:
- Place chopped nopales in boiling salted water. Cook for about 15-20 minutes until tender and no longer slimy. Drain and rinse well under cold water.
Mix ingredients:
- In a large bowl, combine chopped tomatoes, onion, cilantro, and jalapeño.
Add nopales:
- Once cooled, add the boiled cactus to the bowl with other ingredients.
Dress the salad:
- Squeeze lime juice over the mixture, add olive oil, and season with salt. Toss everything together gently.
Optional:
- Top with crumbled queso fresco before serving.
- Chill for 15-30 minutes for best flavor. Serve cold or at room temperature.
Notes
You can use pre-cooked or jarred nopales from Latin grocery stores if fresh ones are unavailable. Always rinse jarred nopales to reduce salt and slime. Add avocado, radishes, or grilled corn for extra flair!