Salad: Mexico – Baja California Sur (Baja Peninsula Mexico) – Ensalada de Nopales

Serving Size: 4

Approximate Time

Prep 25 min

Cook 12 min

Additional 30 min

Total 1 hr

Ingredients

- 1 lb (450 g) fresh nopales (about 4–6 pads), cleaned and diced
- 2 medium (10 oz / 280 g) ripe tomatoes, seeded and diced
- 1/2 medium (4 oz / 115 g) white onion, thinly sliced and separated into rings
- 1/2 cup (15 g) fresh cilantro, chopped
- 3 tbsp (45 ml) fresh lime juice (about 3 limes)
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 tsp (6 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1/4 cup (60 ml) water (for cooking nopales)
- Optional garnish: 1 avocado, diced (about 7 oz / 200 g); 2 oz (55 g) queso fresco, crumbled

Instructions

Short Description:
A bright, refreshing salad of tender fresh nopales (cactus pads) tossed with ripe tomatoes, crisp onion, and cilantro, dressed simply with lime juice and olive oil. Light and citrusy—typical of Baja California Sur tastes.

Regional Notes:
This Baja California Sur version emphasizes fresh, lightly dressed ingredients rather than heavy seasonings; nopales are kept tender and paired with ripe tomatoes, white onion, cilantro, lime juice, and olive oil to reflect the peninsula's preference for fresh, clean flavors. Unlike some inland variants that add strong chiles, this rendition stays bright and simple.

1. Prepare the nopales: Trim edges and remove any thick ribs or visible spines from pads with a knife. Rinse pads, then slice into 1/2-inch (1.3 cm) strips and dice into bite-sized pieces.
2. Cook the nopales: Bring a medium pot of water to a gentle boil with 1/4 tsp salt. Add the diced nopales and 1/4 cup (60 ml) water, reduce heat to medium, and simmer 8–12 minutes until tender and slightly translucent. Skim any foam. (Alternatively, grill sliced pads for 6–8 minutes per side for a lightly charred flavor, then dice.)
3. Drain and cool: Drain the cooked nopales in a colander and rinse under cold running water to stop cooking and remove excess mucilage. Pat dry with paper towels and transfer to a large mixing bowl.
4. Combine vegetables: Add the diced tomatoes, thinly sliced onion rings (separated), and chopped cilantro to the bowl with the cooled nopales.
5. Make the dressing: In a small bowl, whisk together the lime juice, olive oil, remaining 3/4 tsp salt (adjust to taste), and black pepper until emulsified.
6. Toss and rest: Pour the dressing over the nopales mixture and toss gently to coat. Taste and adjust salt, lime, or oil as needed. Let the salad rest in the refrigerator for 15–30 minutes to allow flavors to meld.
7. Serve: Transfer to a serving bowl; if using, gently fold in diced avocado and sprinkle queso fresco on top just before serving. Serve chilled or at cool room temperature.