Salad: Mexico – Sinaloa, Pacific Coast Mexico – Ensalada de Nopalitos (Nopal Salad)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 7 min

Additional 15 min

Total 37 min

Ingredients

- 1 lb (450 g) fresh nopal paddles (cactus pads), about 3-4 medium pads, trimmed and diced
- 3 tbsp (45 ml) fresh lime juice (about 2 limes)
- 3 tbsp (45 ml) extra-virgin olive oil
- 3 medium Roma tomatoes, diced, about 10 oz (280 g)
- 1 small red onion, thinly sliced, about 4 oz (115 g)
- 6 oz (170 g) queso fresco, crumbled
- 1/2 cup (15 g) fresh cilantro, chopped
- 1 serrano chile, seeded and finely chopped (optional for heat)
- 1 tsp (5 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) water (optional, to loosen dressing if needed)

Instructions

Short Description:
A bright, tangy salad of tender nopal (cactus paddles) mixed with ripe tomatoes, crisp onion, fresh cilantro, and crumbled queso fresco, dressed simply with lime juice and olive oil. Served chilled or at room temperature as a refreshing side or light salad course.

Regional Notes:
This Sinaloan variation highlights freshly harvested nopal prepared to reduce mucilage and keep a tender, slightly crisp texture. The salad uses local ingredients common on the Pacific coast—ripe tomatoes, red onion, cilantro, and queso fresco—dressed simply with lime and olive oil rather than heavy creams or vinegars used elsewhere.

1. Clean the nopales: with a sharp knife, remove any thorns and the edge skins from the cactus paddles, then rinse. Cut into 1/2-inch (1.2 cm) dice.
2. Cook the nopales to reduce mucilage and tenderize: bring a pot of salted water to a boil, add the diced nopales, and simmer 5–7 minutes until the pieces are tender but still slightly crisp. Drain and immediately rinse under cold running water to stop cooking and remove excess slime. Pat dry with paper towels or spread on a tray to cool.
3. Prepare vegetables: while nopales cool, dice tomatoes, thinly slice the red onion, chop the cilantro, and finely chop the serrano if using.
4. Make the dressing: in a small bowl whisk together lime juice, olive oil, salt, and black pepper; add 2 tbsp (30 ml) water only if you prefer a looser dressing.
5. Toss the salad: in a large bowl combine the cooled nopales, tomatoes, red onion, cilantro, and serrano. Pour the dressing over and toss gently to coat all ingredients evenly.
6. Add queso fresco: fold in the crumbled queso fresco, reserving a little to sprinkle on top for presentation.
7. Rest and adjust: let the salad sit 10–15 minutes at room temperature or chill briefly so flavors meld; taste and adjust salt or lime if needed.
8. Serve: transfer to a serving bowl, sprinkle the reserved queso fresco on top, and serve chilled or at room temperature as a salad or accompaniment to grilled fish or tacos.