Salad: Mexico – Tlaxcala, Central Mexico – Ensalada de Nopal (Nopal Salad)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Additional 15 min

Total 35 min

Ingredients

- 6 medium nopal paddles, cleaned and spines removed, approx. 1 lb (450 g)
- 2 medium Roma tomatoes, diced, about 10 oz (300 g)
- 1/2 medium white onion, thinly sliced, about 4 oz (115 g)
- 1/2 cup cilantro leaves, loosely packed, chopped, about 0.5 oz (15 g)
- 1 jalapeño, seeded and finely chopped (optional), approx. 0.5 oz (15 g)
- 1 avocado, diced (optional), about 6 oz (170 g)
- 3 tbsp (45 ml) extra-virgin olive oil
- Juice of 3 limes, about 3 tbsp (45 ml)
- 1/2 tsp (2.5 g) coarse salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 quarts (1.9 L) water for boiling
- Ice and cold water for an ice bath
- 4 oz (115 g) queso fresco, crumbled (optional, for garnish)

Instructions

Short Description:
A bright Tlaxcalan salad of tender cooked nopal (cactus paddles) tossed with fresh tomatoes, onion and cilantro, dressed simply with lime juice and olive oil. It highlights the vegetal, slightly tart flavor of nopal and local produce.

Regional Notes:
This Tlaxcala version emphasizes freshly cooked nopal paddles cut and mixed with raw tomatoes, white onion and cilantro, dressed with lime and olive oil rather than heavy seasonings. Unlike coastal or Oaxaca variations that may grill or add many chilies, the Tlaxcala style is straightforward and balances nopal's texture with citrus and olive oil.

1. Prepare the nopales: using a knife or vegetable peeler, carefully remove all spines and the thorny edges from each nopal paddle, then rinse under cold water. Slice each paddle into 1/4-inch (6 mm) strips or small bite-size pieces.
2. Boil the nopales: bring 2 quarts (1.9 L) water to a rolling boil in a medium pot. Add a pinch of salt, then add the sliced nopales. Boil until tender and the slime has mostly released, 8–12 minutes (timing varies by paddle thickness).
3. Shock and drain: transfer the cooked nopales immediately to a bowl of ice water to stop cooking and firm the texture, 2–3 minutes. Drain thoroughly and pat dry with paper towels to remove excess mucilage.
4. Assemble the vegetables: in a large bowl combine the drained nopales, diced Roma tomatoes, thinly sliced white onion, chopped cilantro, and the finely chopped jalapeño if using. Gently fold in diced avocado if using.
5. Make the dressing: whisk together the extra-virgin olive oil, lime juice, 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) black pepper in a small bowl until emulsified.
6. Dress and rest: pour the dressing over the salad and toss gently to combine. Taste and adjust salt or lime as needed. Let the salad rest 10–15 minutes at room temperature to allow flavors to meld.
7. Serve: transfer to a serving bowl or plates and sprinkle with crumbled queso fresco if using. Serve chilled or at room temperature as a salad course alongside grilled meats or traditional Tlaxcalan dishes.