Cactus salad (ensalada de nopales) is a gluten free Mexican salad that makes a fantastic filling for tortillas or a side with grilled meat. Just toss together canned nopales, fresh veggies, and an easy dressing. Make it vegan by leaving out the cheese.
- 1/3 cup jalapeño pepper, finely chopped (about 1 large pepper)
- 3/4 cup Roma tomatoes, diced (about 1 1/2 large tomatoes)
- 15 ounce jar pickled cactus, chopped (3/4 cup)
- 1/2 cup yellow onion, diced (about 1/2 an onion)
- 1/3 cup cilantro leaves, chopped
- 2 ounces queso fresco, crumbled
- 2 1/2 tablespoon freshly squeezed lime juice (from two limes)
- 1/2 tablespoon white balsamic vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Mix together the chopped onion, tomato, pickled cactus, and fresh jalapeño in a large bowl.
- Whisk together the white balsamic vinegar, spices and olive oil in a smaller bowl.
- Pour the freshly squeezed lime juice over the vegetables and stir.
- Add the dressing, then mix well to coat all the vegetables.
- Sprinkle with fresh cilantro and stir until well blended.
- Cover and chill for at least an hour, then mix in half of the crumbled cheese just before serving. Transfer it to a serving bowl and garnish with the remaining crumbled cheese. For best flavor, serve slightly cold or at room temperature.
- To make this less spicy, don’t use the pickled onion and serrano pepper from the jar of pickled cactus.
- If you don’t have any queso fresco (Mexican fresh cheese) on hand, feel free to substitute with feta cheese.
- Use the pickled version instead of fresh to save time.
- To remove any slime, rinse the cactus under cold water.
- Serve as a side with grilled meat or with tortilla chips.
- Category: Appetizer
- Method: Chopped
- Cuisine: Mexican
Keywords: prickly pear cactus, mexican, nopalitos