Ensalada de Nopales (Cactus Salad)

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 toppin... 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. Read More Read Less
15m
PREP TIME
73
CALORIES
12
INGREDIENTS

Servings: 6

Ingredients

  • 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® Coarse Ground Black Pepper
  • 1/2 cup avocado, peeled, pitted and chopped (optional)
  • 1/2 cup vegan cheese, chopped (optional)

INSTRUCTIONS

  • 1 Place all ingredients, except avocado and cheese, in a large bowl; toss until evenly mixed.
  • 2 Just before serving, add vegan cheese and avocado, if desired, stirring gently to mix. Garnish with additional cilantro leaves. Serve with tortilla chips.
  • 3 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.

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