Cactus Salad Recipe

Name: Cactus Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds fresh or prepared cactus paddles or nopales, needles removed; 3/4 cup olive oil; 1 1/2 teaspoons salt; 4 Italian Roma tomatoes, cored, seeded and cut into 1/4-inch dice; 1/2 small red onion, cut into 1/4-inch dice; 1 to 2 medium serrano chiles, stemmed, seeded and finely diced; 2 bunches cilantro, leaves only, chopped; 1/2 cup finely grated Cotija or Anejo cheese; 1/2 cup red wine vinegar; 1 teaspoon freshly ground black pepper; 4 to 6 lettuce leaves; 1 avocado, peeled, seeded and sliced for garnish; 1/4 cup cracked black pepper garnish, recipe follows; 2 tablespoons cracked black pepper; 1/2 cup olive oil; 2 tablespoons freshly squeezed lemon juice; 1 teaspoon salt

Servings: persons

1 1/2 pounds fresh or prepared cactus paddles or nopales, needles removed
3/4 cup olive oil
1 1/2 teaspoons salt
4 Italian Roma tomatoes, cored, seeded and cut into 1/4-inch dice
1/2 small red onion, cut into 1/4-inch dice
1 to 2 medium serrano chiles, stemmed, seeded and finely diced
2 bunches cilantro, leaves only, chopped
1/2 cup finely grated Cotija or Anejo cheese
1/2 cup red wine vinegar
1 teaspoon freshly ground black pepper
4 to 6 lettuce leaves
1 avocado, peeled, seeded and sliced for garnish
1/4 cup cracked black pepper garnish, recipe follows
2 tablespoons cracked black pepper
1/2 cup olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon salt

1
Preheat grill or broiler.
2
Place cactus paddles in a bowl and toss with 1/4 cup of the olive oil and 1/2 teaspoon of the salt.
3
Grill or broil the paddles until grill marks appear on each side, or they turn dark green with black patches, about 3 to 5 minutes.
4
Set aside to cool to room temperature.
5
Cover and chill 2 to 4 hours or overnight.
6
Cut cactus into 1/2-inch pieces.
7
In a large bowl, combine the cactus, tomatoes, onions, chiles, cilantro and cheese with the remaining 1/2 cup oil, the vinegar, the remaining 1 teaspoon salt and pepper.
8
Toss well.
9
Serve on plates lined with lettuce leaves, and garnish with avocado slices sprinkled with cracked pepper garnish.
10
In a small bowl, stir all the ingredients together.
11
Spoon over vegetables or drizzle lightly over dressed salads as a garnish.

782

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 1/2 pounds fresh or prepared cactus paddles or nopales, needles removed, 3/4 cup olive oil, 1 1/2 teaspoons salt, 4 Italian Roma tomatoes, cored, seeded and cut into 1/4-inch dice, 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.

That's it — enjoy your meal!

Cactus Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions