Salad: Mexico – Bajio Mexico (Queretaro) – Ensalada de Nopalitos

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Total 35 min

Ingredients

- 1 lb (450 g) fresh nopalitos (nopal pads), cleaned and cut into 1/2-inch (1.3 cm) strips
- 1 tsp (5 g) salt, plus more to taste
- 2 tbsp (30 ml) neutral oil (vegetable or canola) or olive oil, for optional searing
- 2 medium Roma tomatoes, seeded and diced — about 1 cup (150 g)
- 1/2 medium red onion, thinly sliced — about 3 oz (85 g)
- 4 oz (115 g) queso fresco, crumbled
- 1 ripe avocado, sliced — about 7 oz (200 g)
- 1/3 cup (8 g) fresh cilantro leaves, chopped
- 1 tbsp (3 g) fresh oregano leaves, chopped (or 1/2 tsp / 1 g dried Mexican oregano)
- 1 serrano chile, seeded and finely minced (or 1 small jalapeño)
- 3 tbsp (45 ml) fresh lime juice (about 2 limes)
- 3 tbsp (45 ml) extra-virgin olive oil
- 1/4 tsp (1 g) freshly ground black pepper
- 2 tbsp (20 g) toasted pepitas (pumpkin seeds), optional, for garnish
- Lime wedges, for serving (optional)

Instructions

Short Description:
A bright, tender salad of diced nopal (cactus pads) tossed with tomato, red onion, fresh herbs, and crumbled queso fresco, dressed simply with lime juice and local herbs. It is served chilled or at room temperature as a refreshing side or light course.

Regional Notes:
This Queretaro version highlights local ingredients: crumbled queso fresco and a lime-and-herb dressing that uses fresh cilantro and regional oregano, which gives a cleaner, herb-forward flavor compared with sweeter or tomato-heavy variations from other regions. Some families in the Bajio also lightly char the nopales on a comal for a mild smoky note.

1. Prepare the nopales: if starting with whole pads, remove edges and any remaining spines with a knife, rinse, and cut into 1/2-inch strips. Place the cut nopales in a pot and cover with water; add 1 tsp (5 g) salt. Bring to a boil, then reduce to a simmer and cook until tender, about 10–12 minutes.  
2. Drain the nopales and rinse under cold running water to remove excess mucilage; spread on a towel and pat mostly dry. (Optional: for a slight char, heat 2 tbsp (30 ml) oil in a hot skillet or comal and sear the drained nopales 2–3 minutes per side until lightly charred, then cool.)
3. While nopales cool, make the dressing: in a small bowl whisk together 3 tbsp (45 ml) fresh lime juice, 3 tbsp (45 ml) extra-virgin olive oil, minced serrano, chopped cilantro, chopped oregano (or dried oregano), 1/4 tsp (1 g) black pepper, and a pinch of salt to taste.
4. Combine salad components: in a large bowl add the cooled nopales, diced tomatoes, thinly sliced red onion, and most of the crumbled queso fresco (reserve a little for garnish). Toss gently to combine.
5. Pour the dressing over the salad and toss again so ingredients are evenly coated. Taste and adjust seasoning with more salt or lime juice if needed.
6. Arrange sliced avocado on top, sprinkle with remaining queso fresco and toasted pepitas if using. Serve immediately at room temperature or chilled for 15–30 minutes. Lime wedges may be offered at the table.