Cactus Salad Recipe

Name: Cactus Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 nopales (cactus leaves); 1 onion, quartered; 4 garlic cloves, crushed; 1/4 cup cider vinegar; 1 tablespoons dried oregano, preferably Mexican; 1 tablespoon red pepper flakes; 3/4 cup extra-virgin olive oil; Fine sea salt to taste; 3 plum (Roma) tomatoes, cut into thin wedges; 1/2 red onion, thinly sliced; 1/2 cup chopped fresh cilantro; 1 avocado, peeled, pitted, and thinly sliced; 1/2 cup (2 ounces) grated queso fresco or ricotta salata cheese

Servings: persons

6 nopales (cactus leaves)
1 onion, quartered
4 garlic cloves, crushed
1/4 cup cider vinegar
1 tablespoons dried oregano, preferably Mexican
1 tablespoon red pepper flakes
3/4 cup extra-virgin olive oil
Fine sea salt to taste
3 plum (Roma) tomatoes, cut into thin wedges
1/2 red onion, thinly sliced
1/2 cup chopped fresh cilantro
1 avocado, peeled, pitted, and thinly sliced
1/2 cup (2 ounces) grated queso fresco or ricotta salata cheese

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1. To prepare the nopales: If necessary, use a small sharp knife to remove any residual thorns or nodules from the cactus leaves. Bring 8 cups salted water to a boil in a large saucepan over high heat. Add the nopales, onion, and garlic and reduce the heat to medium. Cook at a brisk simmer until the nopales are tender, about 6 minutes. Drain and rinse under cold water. Discard the onion and garlic. Cut the nopales into strips about 1/2 inch wide and 2 1/2 inches long. Cover and refrigerate until chilled, at least 2 hours or up to 2 days.
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2. To make the dressing: Whisk the vinegar, oregano, and red pepper flakes in a small bowl. Gradually whisk in the oil. Season with salt.
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3. Mix the nopales, tomatoes, red onion, and cilantro in a medium bowl. Add as much dressing as you like (refrigerate any remaining dressing for another use) and toss. Divide the salad among 6 salad plates and top with the avocado and queso fresco. Serve immediately.

648

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 nopales (cactus leaves), 1 onion, quartered, 4 garlic cloves, crushed, 1/4 cup cider vinegar, and more.

Yes, Cactus Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cactus Salad

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