Salad: Mexico – Mexico City, Central Mexico – Ensalada de Nopales

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 15 min

Total 45 min

Ingredients

- 1 lb (450 g) fresh nopales (about 6 medium paddles), cleaned and sliced into 1/2 in (1 cm) strips
- 3 medium Roma tomatoes, about 12 oz (340 g), diced
- 1 small white onion, about 6 oz (170 g), thinly sliced
- 1/2 cup (packed) fresh cilantro leaves, chopped (about 15 g)
- 1 serrano chile, seeded and minced (or 1 jalapeno), optional
- 3 tbsp (45 ml) fresh lime juice (about 2–3 limes)
- 2 tbsp (30 ml) extra-virgin olive oil
- 1/2 tsp (3 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) ground black pepper
- 4 oz (115 g) queso fresco, crumbled (optional but traditional)
- 1/2 tsp (1 g) dried oregano, optional
- For boiling option: water to cover and 1 bay leaf (optional)
- For grilling option: 1 tbsp (15 ml) neutral oil to brush nopales before charring

Instructions

Short Description:
A bright, tangy salad of tender nopales (cactus paddles) tossed with ripe tomatoes, crisp onion, fresh cilantro, and crumbled queso fresco. Nopales are boiled or charred first to remove their slime and develop a slightly tart, vegetal texture that defines this Central Mexican classic.

Regional Notes:
This Mexico City / Central Mexico version uses fresh nopales prepared by boiling or quick charring, then mixed simply with tomatoes, onion, cilantro, lime, and often queso fresco — a common local finishing touch. The preparation emphasizes the clean vegetal flavor and firm, slightly mucilaginous texture typical to Central Mexican nopales salads, rather than the sweeter or heavily seasoned variants found elsewhere.

1. Prepare nopales: remove any remaining thorns and wash paddles. Slice into 1/2 in (1 cm) strips.
2. Choose cooking method:
   - Boil (traditional): Place sliced nopales in a pot, add enough water to cover, and add 1 bay leaf if using. Bring to a boil, then simmer 12–15 minutes until nopales are tender and slightly translucent. Drain in a colander and rinse under cold running water to remove excess slime. Shake or press gently to remove excess water.
   - Grill/char (optional regional variation): Brush whole cleaned paddles lightly with 1 tbsp (15 ml) oil and char on a hot grill or comal 3–4 minutes per side until blistered and slightly blackened. Let cool, then slice into 1/2 in (1 cm) strips.
3. Combine vegetables: In a large bowl, add the prepared nopales, diced tomatoes, thinly sliced onion, chopped cilantro, and minced serrano chile (if using).
4. Make dressing: Whisk together lime juice, olive oil, 1/2 tsp (3 g) salt, 1/4 tsp (1 g) pepper, and dried oregano (if using) until emulsified.
5. Toss salad: Pour the dressing over the nopales mixture and toss gently to combine. Taste and adjust salt and lime as needed.
6. Finish and serve: Fold in crumbled queso fresco just before serving, or sprinkle on top. Let the salad rest 10–15 minutes at room temperature for flavors to meld, then serve chilled or at room temperature as a salad course or accompaniment.