Nopalitos Salad

Eleanor Craig

This refreshing Nopalitos Salad is a vibrant homage to Mexican culinary heritage. Incorporating tender cactus paddles, this dish offers a delightful mix of unique textures and fresh flavors, perfect for a light, nutrient-rich lunch or side dish.

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Prep Time 20

Cook Time 10

Total Time 30

Course Salad

Cuisine Latin American / Caribbean

Servings bowls

Calories 57 kcal

Ingredients

Salad Base

2 cups nopalitos cut into strips, boiled and drained
1 cup cherry tomatoes halved
½ cup red onion finely chopped
¼ cup cilantro fresh, chopped

Dressing

3 tablespoons lime juice freshly squeezed
1 clove garlic minced
1 tablespoon olive oil extra virgin
1 pinch salt to taste
1 pinch ground black pepper freshly ground, to taste

Instructions

Boil the nopalitos strips for 10 minutes until tender. Drain and rinse them under cold water to remove any slime.
In a large mixing bowl, combine the boiled nopalitos, halved cherry tomatoes, finely chopped red onion, and chopped cilantro. Toss gently to mix.
In a small bowl, whisk together the lime juice, minced garlic, extra virgin olive oil, salt, and freshly ground black pepper until emulsified.
Pour the dressing over the salad and toss to coat all ingredients evenly. Taste and adjust seasoning as needed.
Cover and let it sit for a few minutes to allow the flavors to meld.

Notes

For a smoky twist, add roasted, diced poblano peppers into the mix. Substitute coriander for cilantro for a different herbaceous flavor.

Nutrition

Calories: 57kcalCarbohydrates: 6gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 25mgPotassium: 243mgFiber: 2gSugar: 2gVitamin A: 452IUVitamin C: 18mgCalcium: 83mgIron: 1mg

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