Salad: Mexico – Bajio Mexico (Zacatecas) – Ensalada de Nopalitos Zacatecana

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 30 min

Total 1 hr 5 min

Ingredients

- 1 lb (450 g) fresh nopal paddles (nopalitos), cleaned and diced
- 3 medium (about 10 oz / 280 g) Roma tomatoes, seeded and diced
- 1 small white onion, finely diced (about 4 oz / 115 g)
- 1/2 cup (15 g) fresh cilantro leaves, chopped (packed)
- 1 medium avocado, peeled, pitted and diced (about 7 oz / 200 g)
- 3 tbsp (45 ml) fresh lime juice (about 2-3 limes)
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 2 oz (55 g) queso fresco or queso de rancho, crumbled (optional but traditional)
- 1 small serrano or jalapeno, seeded and finely chopped (optional, about 10 g)

Instructions

Short Description:
A bright, refreshing salad of tender diced nopal cactus paddles tossed with tomatoes, onion, cilantro, lime and olive oil, finished with creamy avocado and crumbly regional cheese. Light, tangy, and typical of Zacatecas street and home cooking.

Regional Notes:
This Zacatecan version centers on diced, blanched nopalitos dressed simply with fresh lime juice and olive oil rather than heavier mayonnaise-based dressings found elsewhere. The addition of local queso fresco (or queso de rancho) and ripe avocado is common in Zacatecas, giving the salad a creamy contrast to the tangy cactus.

1. Prepare the nopales: if using whole paddles, remove spines and any tough outer edges, then rinse and dice into 1/2-inch pieces. If using pre-cleaned nopalitos, rinse and dice as needed.
2. Place the diced nopales in a pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Reduce heat and simmer 10–15 minutes, until the nopales are tender and less slimy.
3. Drain the nopales in a colander and rinse thoroughly under cold running water to remove any remaining slime and stop the cooking. Pat dry with paper towels or spread on a clean towel to cool.
4. In a small bowl, whisk together the lime juice, olive oil, 1 tsp kosher salt, and black pepper until combined. Taste and adjust seasoning.
5. In a large mixing bowl, combine the cooled, drained nopales, diced tomatoes, onion, chopped cilantro, and chopped serrano/jalapeno if using. Pour the dressing over the mixture and toss gently to coat.
6. Fold in the diced avocado carefully so it does not mash. Sprinkle the crumbled queso fresco over the salad and toss lightly once more to distribute.
7. Let the salad rest in the refrigerator 15–30 minutes to allow flavors to meld. Adjust salt and lime if needed before serving.
8. Serve chilled or at cool room temperature as a salad or side, garnished with a few cilantro leaves.