Ensalada de Nopales (Mexican Cactus Salad)

Tender nopales, ripe tomato, onion, cilantro, avocado, and salty queso fresco make a bright Mexican side salad for tostadas or grilled food.

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

Chef's knife · Cutting board · Saucepan · Colander · Mixing bowl · Citrus juicer

Keep the texture distinct

Rinse away the slick liquid and drain well before tossing; extra water dilutes the light dressing.

Balance against the cheese

Taste the dressed salad with queso fresco before adding more lime, since the cheese brings its own salt.

01. Trim and dice fresh nopales; if using the jarred choice, drain and rinse both jars before cooking.

02. Simmer fresh cactus with onion, garlic, and salted water until tender but distinct; warm the jarred branch briefly.

03. Rinse the drained cactus until the slick liquid is gone, then drain again and cool fully.

04. Dice the tomato and raw onion, chop cilantro, cube avocado, and crumble the cheese while the cactus cools.

05. Dissolve the salt in vinegar and lime, then stir in crushed Mexican oregano; taste against the salty cheese.

06. Toss cooled nopales with tomato, onion, cilantro, and enough dressing to coat without pooling.

07. Fold in avocado gently and scatter queso fresco over the salad so its salt remains a finishing accent.

08. Chill for 20 minutes or serve at room temperature alongside tostadas or grilled food.