Salad: Mexico – Guerrero, Pacific Coast Mexico – Ensalada de Nopales (Nopal Salad)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 15 min

Total 40 min

Ingredients

- 6 medium fresh nopal paddles, approx. 1 lb (450 g) trimmed and sliced into 1/2-inch (1 cm) strips
- 3 medium ripe tomatoes, about 12 oz (350 g), seeded and diced
- 1 small white onion, about 6 oz (170 g), thinly sliced
- 1 cup (loosely packed) fresh cilantro leaves, chopped, about 1 oz (30 g)
- 3 tbsp (45 ml) freshly squeezed lime juice (from 2–3 limes)
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper (optional)
- 1 serrano chile, thinly sliced, seeded if desired (optional)
- Ice water for rinsing nopales as needed

Instructions

Short Description:
A bright, lime-forward salad of tender fresh nopal cactus paddles tossed with ripe tomatoes, crisp white onion, and cilantro. Lightly dressed and served chilled or at room temperature, it highlights coastal Guerrero produce and flavors.

Regional Notes:
This Guerrero coastal version emphasizes fresh, tender nopal paddles prepared simply and dressed only with lime, a little oil, salt, and cilantro so the cactus flavor and local tomatoes shine. Unlike some interior variations that add cheese or long stews of nopales, this salad is fresher and used commonly as a side with seafood or grilled meats along the Pacific coast.

1. Prepare the nopales: remove any remaining spines with a knife or vegetable peeler, rinse under cold water, then slice into 1/2-inch (1 cm) strips.
2. Boil the nopales: bring a medium pot of water to a boil, add 1/2 tsp (2.5 g) of salt, then add the sliced nopales. Boil until tender, 8–12 minutes (test one piece for texture).
3. Drain and rinse: Drain the nopales in a colander and immediately rinse under cold running water or plunge into ice water to stop cooking. Rub gently while rinsing to remove the slimy mucilage, then drain well and pat dry.
4. Combine vegetables: In a large bowl, add the drained nopales, diced tomatoes, thinly sliced onion, chopped cilantro, and sliced serrano if using.
5. Make dressing and toss: Whisk together the lime juice, olive oil, 1 tsp (5 g) kosher salt, and black pepper (if using). Pour over the nopales mixture and toss gently to coat evenly.
6. Rest and adjust seasoning: Let the salad sit 10–20 minutes at room temperature (or chill 15 minutes) to allow flavors to meld. Taste and adjust salt and lime if needed.
7. Serve: Transfer to a serving bowl and garnish with a little extra cilantro if desired. Serve as a salad or cold side alongside grilled fish, shrimp, or other coastal dishes.