Salad: Mexico – Chiapas, Southern Mexico – Ensalada de Nopalitos (Cactus Paddle Salad)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 20 min

Total 45 min

Ingredients

- 1 lb (450 g) fresh nopales (nopal pads), trimmed, cleaned, and diced
- 2 medium roma tomatoes, diced, about 10 oz (280 g)
- 1 small red onion, thinly sliced, about 4 oz (115 g)
- 1/2 cup (packed) fresh cilantro leaves, chopped, about 15 g
- 1–2 serrano chiles, stemmed and finely chopped, about 0.4–0.8 oz (10–20 g) (adjust to heat preference)
- 1/4 cup (60 ml) fresh lime juice (about 3 limes)
- 2 tbsp (30 ml) vegetable oil or olive oil
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 4 oz (115 g) queso fresco, crumbled (optional)
- 1 medium avocado, diced, about 6 oz (170 g) (optional)
- Lime wedges, for serving

Instructions

Short Description:
A bright, tangy salad of tender nopal cactus paddles tossed with ripe tomatoes, crisp onion, fresh cilantro, lime juice and chiles. It is a refreshing, textural side or light course typical of southern Mexican home cooking.

Regional Notes:
This Chiapas version highlights very fresh, simple ingredients—local tomatoes, red onion and lots of cilantro—dressed with lime and chile for vibrant flavor. Nopalitos are cooked briefly to remove their mucilage and then rinsed and combined with raw vegetables so the salad stays bright and slightly crisp, as preferred in the region.

1. Prepare the nopales: remove any remaining spines and the tough edges, rinse well, then dice into roughly 1/2-inch pieces.
2. Cook the nopales: place diced nopales in a medium pot, cover with cold water, add 1/2 tsp salt, and bring to a boil. Reduce heat and simmer until tender, about 8–12 minutes (taste for texture—should be tender but not mushy).
3. Remove mucilage and cool: drain the nopales in a colander and rinse thoroughly under cold running water, rubbing lightly to remove the slimy residue. Spread on a tray or return to the colander to cool to room temperature.
4. Combine vegetables: in a large bowl, add the cooled nopales, diced tomatoes, sliced red onion, chopped cilantro, and minced serrano chiles. If using, add diced avocado and crumbled queso fresco gently to avoid mashing the avocado.
5. Make the dressing and toss: whisk together the lime juice, oil, 1 tsp salt, and black pepper; pour over the nopal mixture and toss gently to combine. Taste and adjust salt, lime, or chile as needed.
6. Rest and serve: let the salad sit at room temperature for 15–30 minutes or chill briefly to allow flavors to meld. Serve with lime wedges and an extra sprinkle of cilantro.
7. Storage: keep refrigerated in an airtight container up to 2 days; add avocado just before serving if storing.