Salad: Mexico – Nuevo Leon, Northern Mexico – Ensalada de Nopalitos

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 30 min

Total 1 hr

Ingredients

- 1 lb (450 g) fresh nopales (nopal cactus paddles), trimmed and sliced into 1/2-inch (1 cm) strips
- 2 medium (about 10 oz / 280 g) Roma tomatoes, seeded and roughly diced
- 1/2 medium (about 4 oz / 115 g) white onion, thinly sliced
- 1/2 cup (8 g) fresh cilantro, chopped (leaves and tender stems)
- 2 tbsp (30 ml) extra-virgin olive oil, plus 1 tsp (5 ml) for grilling if grilling
- 3 tbsp (45 ml) fresh lime juice (about 2 limes)
- 1 tsp (5 g) kosher salt, more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- Optional: 1 small (about 15 g) jalapeño, seeded and minced for mild heat

Instructions

Short Description:
A bright, textural salad of grilled or boiled nopal cactus paddles mixed with ripe tomatoes, crisp onion, and fresh cilantro, dressed simply with lime juice and olive oil. This refreshing salad balances slight vegetal tang and a subtle char when the nopales are grilled.

Regional Notes:
This Nuevo Leon version emphasizes grilling or briefly boiling the nopales and a straightforward dressing of freshly squeezed lime and olive oil, rather than heavier dressings found elsewhere. Local preparations often include coarsely chopped tomatoes, thinly sliced onion, and a generous amount of cilantro, giving a clean, northern-Mexico profile.

1. Clean the nopales: remove edges and any remaining thorns, rinse under cold water, and slice into 1/2-inch (1 cm) strips.
2. Cook the nopales (choose one method):
   - Grilling: brush nopales lightly with 1 tsp (5 ml) olive oil. Preheat grill to medium-high and grill nopales 3–4 minutes per side until tender and lightly charred. Transfer to a plate to cool.
   - Boiling: bring a pot of salted water to a boil, add nopales, and simmer 8–12 minutes until tender and the mucilage has loosened. Drain and rinse under cold water; pat dry to remove excess slime.
3. While nopales cool, combine diced tomatoes, sliced onion, chopped cilantro, and minced jalapeño (if using) in a large mixing bowl.
4. Make the dressing by whisking together 2 tbsp (30 ml) olive oil, 3 tbsp (45 ml) lime juice, 1 tsp (5 g) kosher salt, and 1/4 tsp (1 g) black pepper in a small bowl.
5. Add the cooled, cooked nopales to the bowl with tomatoes and onion. Pour dressing over the salad and toss gently to combine. Taste and adjust salt or lime as needed.
6. Let the salad rest at room temperature for 15–20 minutes or chill for up to 30 minutes to allow flavors to meld. Serve chilled or at room temperature, garnished with a few extra cilantro leaves.