Salad: Mexico – Puebla – Ensalada de Nopalitos (Nopal Cactus Salad)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Additional 15 min

Total 40 min

Ingredients

- 1 lb (450 g) fresh nopal pads, trimmed and diced (about 3–4 medium pads)
- 2 medium (approx. 10 oz / 300 g) roma or vine tomatoes, diced
- 1/2 medium (approx. 3 oz / 85 g) white onion, finely diced
- 1/2 cup (packed) (15 g) fresh cilantro leaves, chopped
- 3 tbsp (45 ml) fresh lime juice (about 2 limes)
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 tsp (5 g) kosher or sea salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 small serrano chile, seeded and finely chopped (optional, about 10 g)
- Lime wedges and extra cilantro sprigs for serving (optional)

Instructions

Short Description:
A bright, refreshing salad of tender fresh nopal pads tossed with diced tomatoes, white onion, cilantro, and a simple lime-olive oil dressing. Served chilled or at room temperature, it is a staple from Puebla markets when nopales are in season.

Regional Notes:
This Pueblan version emphasizes fresh nopal from local markets and a clean dressing of lime juice and olive oil, with diced tomatoes, white onion, and cilantro for a crisp, herbal finish. It is lighter and more citrus-forward than some regional variants that include cheese or heavy chiles.

1. Clean the nopales: rinse pads under cold water, remove any remaining glochids and edges with a knife, then slice into 1/4–1/2 inch (6–12 mm) strips and dice into bite-sized pieces.
2. Cook the nopales: bring a medium pot of salted water to a boil, add the diced nopales and boil 6–8 minutes until they turn a brighter green and are tender. Drain into a colander, rinse under cold running water to remove excess mucilage, and pat dry with paper towels or a clean kitchen towel.
3. Make the dressing: in a small bowl whisk together the lime juice, olive oil, salt, and black pepper until combined.
4. Combine salad components: in a large bowl toss the drained nopales with the diced tomatoes, white onion, chopped cilantro, and serrano (if using).
5. Dress and rest: pour the dressing over the salad and toss gently to coat. Taste and adjust salt and lime as needed. Let the salad sit 10–20 minutes in the refrigerator or at room temperature to allow flavors to meld.
6. Serve: transfer to a serving bowl, garnish with lime wedges and extra cilantro if desired, and serve chilled or at room temperature.