Ingredients
- Nopales (cactus paddles, cleaned and sliced)
- Plum or Roma tomatoes, chopped
- White onion, diced
- Fresh cilantro, chopped
- Lime juice (lots)
- Olive oil or avocado oil
- Salt and black pepper
- Optional: Jalapeño or serrano pepper, diced
- Optional: Queso fresco or feta crumbles
Instructions
- Clean the nopales by trimming off thorns and edges, rinse well, and slice across the grain.
- Heat the grill (or grill pan) and toss sliced nopales with oil, salt, then grill until they get brown marks (about a few minutes on each side).
- Chop tomatoes, onion, and cilantro while the cactus cools.
- Once cool, chop nopales and combine in a bowl with tomatoes, onion, cilantro, lime juice, oil, salt, and pepper.
- Toss everything and adjust seasoning, letting it sit in the fridge for 15 minutes before serving for best flavor.
Notes
Let the salad rest to enhance flavors. It can be served with grilled meats, in tacos, or as a topping for tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg