Salad: Mexico – Michoacan / Western Mexico – Ensalada de Nopalitos (Nopal Cactus Salad)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 20 min

Total 45 min

Ingredients

- 1 lb (450 g) fresh nopal pads, cleaned and diced into 1/2-inch (1.3 cm) pieces
- 2 medium (10 oz / 280 g) ripe tomatoes, seeded and diced
- 1/2 medium (3 oz / 85 g) white onion, finely diced
- 1/2 cup (15 g) fresh cilantro leaves, chopped
- 3 tbsp (45 ml) freshly squeezed lime juice (about 2 limes)
- 1 tsp (5 g) fine sea salt, plus more to taste
- 2 tbsp (30 ml) water, for cooking nopales
- Optional: 1 small serrano chile, seeded and finely chopped (optional) — 0.5 oz (15 g)
- Optional: 1 tbsp (15 ml) extra-virgin olive oil (optional) — 13.5 g

Instructions

Short Description:
A bright, tangy salad of diced cooked nopal cactus tossed with fresh tomatoes, white onion, cilantro, lime juice, and salt. Simple, refreshing, and commonly served chilled or at room temperature in Michoacán.

Regional Notes:
This Michoacán version emphasizes fresh local nopal pads cut into small dice and a straightforward lime-and-salt seasoning rather than heavy dressings. The balance of tender nopales, juicy tomatoes, and chopped cilantro reflects the region's preference for clean, bright flavors and the use of locally harvested cactus.

1. Clean the nopal pads: using a sharp knife or vegetable peeler, remove all spines and the edges, then rinse. Cut pads into 1/2-inch (1.3 cm) dice.
2. Cook the nopales: place the diced nopales and 2 tbsp (30 ml) water in a medium saucepan. Add a pinch of salt, bring to a boil over medium-high heat, then reduce to a simmer and cook 8–12 minutes until the pieces are tender and slightly translucent.
3. Drain and rinse: drain the cooked nopales in a colander and rinse under cold running water to remove excess mucilage. Pat dry with paper towels or spread on a clean kitchen towel to cool.
4. Combine salad ingredients: in a large bowl, add the cooled nopalitos, diced tomatoes, diced white onion, and chopped cilantro. If using, add the chopped serrano chile.
5. Dress and season: pour the lime juice over the salad, add 1 tsp (5 g) salt, and the olive oil if using. Toss gently to combine. Taste and adjust salt or lime as needed.
6. Rest and serve: let the salad rest 10–20 minutes in the refrigerator or at room temperature for flavors to marry. Serve chilled or at room temperature as a salad or side with tortillas or grilled meats.