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From @VillaCocina

Ensalada de Nopales

40 min · Serves 6 · 180 kcal

40 mintotal
20 minhands on
9steps
6servings

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Ingredients

For the nopales

  • 450 g fresh nopal (prickly pear cactus) paddles, spines removed and diced (about 4 cups)
  • 1/2 medium white onion
  • 2 cloves garlic
  • 4 sprigs fresh cilantro
  • 1/4 cup water
  • 1/2 tsp salt

For the vinaigrette

  • 1/4 cup extra-virgin olive oil
  • 2 tbsp white vinegar
  • 1 tsp lime zest
  • 2 tbsp fresh lime juice
  • 1/2 tsp dried Mexican oregano
  • 1/2 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper

For the salad

  • 2 medium roma tomatoes, seeded and diced
  • 1/2 medium red onion, diced
  • 1-2 jalapeño peppers, seeded and diced
  • 1/4 cup fresh cilantro, finely chopped
  • 115 g queso panela or queso fresco, cubed (about 1 cup)

Method

For the nopales

  1. Combine the diced nopales, white onion, garlic, cilantro sprigs, water, and salt in a large pot.

  2. Cover and cook over medium heat, stirring occasionally, until the nopales are tender and turn pale green, 10–12 minutes.

    Then 10 min of waiting

  3. Drain the nopales in a colander and rinse thoroughly under cold water to cool them down and remove excess viscosity.

  4. Remove and discard the cooked white onion, garlic, and cilantro sprigs.

For the vinaigrette

  1. In a small bowl, whisk together the olive oil, white vinegar, lime zest, lime juice, Mexican oregano, honey, salt, and black pepper until well combined.

For the salad

  1. In a large bowl, combine the cooled nopales, diced tomatoes, red onion, jalapeños, and chopped cilantro.

  2. Pour the prepared vinaigrette over the salad.

  3. Add the cubed queso panela and gently fold all ingredients together until evenly coated.

  4. Taste and adjust seasoning with additional salt if needed before serving.

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