Salad: United States – Nevada (Southwestern United States) – Nevada Prickly Pear Cactus Salad

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Additional 30 min

Total 1 hr

Ingredients

- 2 medium prickly pear cactus pads (nopales), cleaned and trimmed, approx. 8 oz (225 g) total, diced
- 2 medium tomatoes, diced, about 10 oz (280 g)
- 1/2 small red onion, thinly sliced and then chopped, about 3 oz (85 g)
- 1 medium avocado, peeled and diced (optional), about 6 oz (170 g)
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 small jalapeño, seeded and finely chopped (leave seeds for more heat)
- 3 tbsp (45 ml) fresh lime juice (about 2 limes)
- 2 tbsp (30 ml) fresh orange juice (about 1/2 a small orange)
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 tbsp (15 ml) agave syrup or honey
- 1/2 tsp (2 g) ground cumin
- 1/2 tsp (2 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 2 oz (55 g) cotija or queso fresco, crumbled (optional)
- 2 tbsp (30 ml) chopped green onions or extra cilantro for garnish (optional)

Instructions

Short Description:
A bright Southwestern salad featuring diced prickly pear cactus pads (nopales) tossed with tomatoes, onion, cilantro, jalapeno, and a citrus-forward lime-orange vinaigrette. Crisp, slightly tangy nopales and fresh vegetables make this a regional summer salad.

Regional Notes:
This Nevada/Southwestern version highlights diced prickly pear cactus pads (nopales) as the central ingredient, giving the salad a mildly tangy, green-bean-like texture and a distinctive regional flavor not common outside the Southwest. The dressing leans on fresh lime and orange juice (citrus common to Southwestern preparations) and the salad often includes cilantro and cotija (or queso fresco) for local character.

1. If your nopales still have spines, wear gloves and use a paring knife to carefully remove all spines and the edged thorns; rinse thoroughly. Slice pads into 1/2-inch strips, then dice into about 1/2-inch pieces.
2. Bring a medium pot of salted water to a boil. Add diced nopales and blanch 3–5 minutes until the bright green dulls slightly and mucilage (sliminess) is reduced. Drain and immediately rinse under cold running water. Pat dry with paper towels and transfer to a bowl to cool.
3. While nopales cool, prepare vegetables: dice tomatoes, chop the red onion, seed and finely chop the jalapeño, chop cilantro, and dice avocado if using.
4. In a small bowl or jar, whisk together lime juice, orange juice, olive oil, agave or honey, ground cumin, 1/2 tsp salt, and black pepper until emulsified. Taste and adjust salt, sweetener, or lime to your preference.
5. In a large mixing bowl combine the cooled, drained nopales, tomatoes, red onion, jalapeño, cilantro, and avocado (if using). Pour the citrus vinaigrette over the salad and toss gently to coat everything evenly.
6. Crumble cotija or queso fresco over the salad if using, and toss lightly or leave as a topping. Adjust seasoning with additional salt and pepper if needed.
7. Cover and refrigerate for at least 20–30 minutes to let flavors meld (the salad can be served immediately if desired, but resting enhances the citrus and nopales integration).
8. Before serving, garnish with chopped green onions or extra cilantro. Serve chilled or at cool room temperature as a refreshing Southwestern salad alongside grilled meats or as a light standalone course.