Target: 6 × 4 inches · landscape

Ensalada de Nopales (Mexican Cactus Salad)

57 min · 6 side servings

Ingredients

□

□ 1 small white onion, halved for simmering

□ 1/4 cup finely diced white onion

□ 1 garlic clove, smashed

□ 1 tsp kosher salt, divided

□ 8 cups water, for simmering

□ 2 medium ripe tomatoes, seeded and diced

□ 1/2 cup chopped fresh cilantro

□ 1 ripe avocado, cut into 1/2-inch cubes

□ 3 oz queso fresco, crumbled

□ 1 tbsp apple cider vinegar

□ 1 tbsp fresh lime juice

□ 1/2 tsp dried Mexican oregano, crushed

Directions

1. Trim and dice fresh nopales. Simmer with onion, garlic, water, and salt until tender; the drained, rinsed jarred choice needs only a brief warm-through.

2. Drain and rinse until the slick liquid is gone, then cool. Dice tomatoes and onion, chop cilantro, cube avocado, and crumble queso fresco.

3. Stir vinegar, lime, Mexican oregano, and salt into a light dressing. Toss the cooled nopales and vegetables until just coated.

4. Fold in avocado and scatter queso fresco. Chill 20 minutes or serve at room temperature with tostadas or grilled food.

Cook’s note: Drain the rinsed nopales thoroughly so their slick liquid does not thin the dressing.