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salads sides

Ensalada de Nopales (Cactus Salad)

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Nopal, or cactus leaf, is enjoyed all over Mexico in everything from salads to soups to salsa. Here, pre-cooked nopales help you get a head start on this colorful salad that’s brimming with fresh tomatoes, onion, lime juice, cilantro, and spice. Serve it up as a topping or side with tacos and tostadas.
  • 15m

    prep time

  • 73

    Calories

  • 12

    Ingredients

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Ingredients

6

Servings

  • 3 cups jarred cooked nopales (nopalitos), drained and rinsed
  • 1 cup fresh diced tomato
  • 1/2 cup fresh cilantro, chopped, plus more for garnish
  • 1/2 cup thinly sliced white onion
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lime juice
  • 2 teaspoons finely chopped serrano pepper
  • 1 teaspoon McCormick® Oregano Leaves
  • 1 teaspoon salt
  • 1/2 teaspoon McCormick® Black Pepper, Coarse Ground
  • 1/2 cup avocado, peeled, pitted and chopped (optional)
  • 1/2 cup vegan cheese, chopped (optional)

Instructions

  • Place all ingredients, except avocado and cheese, in a large bowl; toss until evenly mixed.

  • Just before serving, add vegan cheese and avocado, if desired, stirring gently to mix. Garnish with additional cilantro leaves. Serve with tortilla chips.

  • Test Kitchen Tip: Nopales are the tear-shaped leaves of the Opuntia or prickly pear cactus, harvested all year long in warm, dry regions of Mexico. The pads are harvested young and have a delicate, tart flavor and crisp yet slightly chewy texture. The juicy leaves are eaten both raw or cooked in a variety of Mexican dishes. Nopales are generally sold fresh in Mexico, but jarred nopalitos can be found in Latin markets, online retailers and in the Latin aisle of most supermarkets.

Nutrition information (per Serving)

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