Salad: Mexico – Mexico State (Central Mexico) – Ensalada de Nopales (Nopal Salad)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 12 min

Additional 20 min

Total 1 hr 2 min

Ingredients

- 1 lb (450 g) fresh nopales (nopal paddles), cleaned and cut into 1/2-inch (1 cm) strips
- 3 medium (about 12 oz / 350 g) Roma tomatoes, seeded and diced
- 1/2 medium (about 4 oz / 115 g) white onion, thinly sliced
- 1/2 cup (10 g) fresh cilantro leaves, chopped
- 6 oz (170 g) queso fresco, crumbled
- 3 tbsp (45 ml) extra-virgin olive oil
- 3 tbsp (45 ml) fresh lime juice (from about 2 limes)
- 1 tsp (5 g) sea salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 small (about 15 g) jalapeno, seeded and finely minced (optional, for heat)
- 1 medium (about 7 oz / 200 g) ripe avocado, peeled and diced (optional)
- 1 tbsp (15 ml) neutral oil (vegetable or canola) for grilling (only if grilling)

Instructions

Short Description:
A bright, tender salad of grilled or boiled nopal paddles (cactus) tossed with ripe tomatoes, crisp onion, cilantro, lime and olive oil, finished with crumbled queso fresco. It is served chilled or at room temperature as a refreshing accompaniment or light course.

Regional Notes:
This Mexico State version highlights locally prepared nopales that are either charred on a comal or gently boiled to remove mucilage, then mixed simply with Roma tomatoes, white onion and cilantro. Queso fresco and a straightforward lime-olive oil dressing reflect central Mexican produce-focused flavors rather than heavy sauces.

1. Prepare the nopales: if store-bought paddles are not pre-cleaned, trim edges and scrape away any remaining glochids with the back of a knife before rinsing. Slice into 1/2-inch (1 cm) strips.
2. Choose cooking method:
   - To boil (traditional, removes slime): place nopales in a pot with enough water to cover, add 1/2 tsp salt, bring to a boil, then simmer 8–12 minutes until tender. Drain and immediately rinse under cold running water, squeezing gently to remove any remaining mucilage. Pat dry.
   - To grill (charred flavor): brush nopales lightly with 1 tbsp (15 ml) neutral oil. Heat a grill or comal to medium-high (about 450–500°F / 230–260°C). Grill nopales 3–5 minutes per side until they have good char marks and are tender. Let rest 3 minutes, then slice if not already cut.
3. While nopales cool, combine the dressing: whisk together olive oil, lime juice, sea salt and black pepper in a small bowl. Taste and adjust salt or lime as needed.
4. In a large bowl, combine the cooled nopales, diced tomatoes, sliced onion, chopped cilantro and minced jalapeno if using. Toss gently to mix.
5. Pour the dressing over the salad and toss to coat evenly. Let the salad rest 10–15 minutes at room temperature (or chill 20–30 minutes) so flavors meld.
6. Gently fold in the diced avocado if using, then transfer to a serving platter. Crumble queso fresco over the top and garnish with a few cilantro sprigs.
7. Serve chilled or at room temperature as a salad course or side. Leftovers keep 1–2 days refrigerated in an airtight container; texture is best the first day.