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Nopal (Cactus) Salad with Queso Fresco

A fresh Mexican salad of cooked nopales, Roma tomatoes, white onion, jalapeño, cilantro, and crumbled queso fresco, dressed with lime, olive oil, and Mexican oregano.

Serves 4 Prep 15 min Total 25 min
Nopal (Cactus) Salad with Queso Fresco

Ingredients

Scale:
  • 2 cups fresh nopales (cactus paddles), cleaned and diced
  • 2 Roma tomatoes, diced
  • 1/2 small white onion, thinly sliced or finely diced
  • 1 small jalapeño or serrano pepper, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/3 cup queso fresco, crumbled
  • 2 tablespoons fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon kosher salt, plus more for cooking the nopales
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried Mexican oregano
  • 1 small avocado, diced, optional

Directions

  1. 1

    Cook the nopales

    Bring a medium pot of salted water to a boil. Add the diced nopales and cook for 8 to 10 minutes, until tender and their color changes from bright green to olive green. Drain the nopales in a colander and rinse well under cool running water to remove any remaining mucilage. Allow them to drain thoroughly and cool.

  2. 2

    Prepare the vegetables

    In a large bowl, combine the cooled nopales, tomatoes, white onion, jalapeño or serrano, and cilantro.

  3. 3

    Dress the salad

    Add the lime juice, olive oil, salt, black pepper, and Mexican oregano. Toss gently until everything is evenly coated.

  4. 4

    Add the queso fresco

    Fold in about half of the queso fresco, then scatter the remaining cheese over the top. If using avocado, gently fold it in just before serving.

  5. 5

    Serve

    Serve immediately, or refrigerate for 20 to 30 minutes to allow the flavors to come together. Taste and add another squeeze of lime or pinch of salt before serving.

Serving Suggestions

  • Serve the salad on its own as a fresh Mexican appetizer, alongside warm corn tortillas, or spoon it onto crisp tostadas. It would also be great served beside a mushroom and poblano appetizer, giving you two very different preparations of nopales on the same Mexican-inspired spread.

Nutrition

Per 1 serving

Protein4.6 g
Fiber0.9 g
Calories124
Carbohydrates3.1 g
Fat10.6 g
Saturated fat3.7 g
Sugar2.1 g
Sodium184.6 mg

Estimated per serving. Actual values vary with brands, substitutions, and portion size. This is general information, not medical or nutrition advice.

Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.

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