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AUTHENTIC MEXICAN CACTUS SALAD (ENSALADA DE NOPALES)
The Bossy Kitchen
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Course
Dinner, Lunch, Salad
Cuisine
Mexican
Servings
6
Equipment
Knife
Pot With Lid
Salad Bowl
Ingredients
1x
2x
3x
4
medium cactus leaves cleaned of spines
3
fresh medium tomatoes diced
3
green onions chopped
1
bunch of cilantro chopped
juice from 1 lime
salt and pepper to taste
1/4
teaspoon
dried Mexican oregano
2
Tablespoons
vegetable oil
1/4
cup
crumbled Queso Anejo
or queso cotija or Feta
Instructions
1
Clean the cactus leaves of spines and wash them very well.
2
Slice the nopales thin and put them in a pot with water to cover them. Add 1/2 teaspoon salt.
3
Cook the leaves on medium high heat until tender, for about 15-20 minutes.
4
Meanwhile, chop the green onions, tomatoes and cilantro. Set them aside.
5
When nopales are cooked, remove them from the stove, drain the water and place the vegetables in cold icy water. When cool, use them for the salad.
6
In a salad bowl, place the cactus leaves, onion, tomatoes, cilantro and dried Mexican oregano.
7
Squeeze the juice of the lime over the salad. Add oil. Taste for salt and pepper and mix everything together.
8
Sprinkle crumbled cheese over and serve.
9
It goes very well with grilled meat, cooked beans, in eggs, tacos etc.
Keyword
Canned Tomatoes, cilantro, Nopales
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