Mexican · Dinner
Fresh Cactus Paddle Salad
Ensalada de Nopales
Mexican fresh cactus paddle salad of tender boiled nopales tossed with tomato, white onion, serrano, cilantro, oregano, lime, and olive oil, finished with crumbled queso fresco and sliced avocado.
$
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
385Calories
12gProtein
22gFat
38gCarbs
5gSugar
8gFiber
720mgSodium
18mgChol
Goes well with
Sauvignon BlancSauvignon Blanc — A crisp, dry white wit...
local
Agua de PepinoAgua de Pepino — A refreshing pairing fo...
international
Instructions
1
Prep
Slice nopales into 2cm strips. Dice tomatoes and salad onion finely. Chop serrano chiles, cilantro, and garlic cloves, and smash the garlic. Slice avocado, crumble queso fresco, and cut lime into wedges. Measure all dry ingredients and liquids.
2
Boil
Bring 3L water to a rolling boil over high heat. Add boiling onion, smashed garlic, and 2 tsp salt. Drop nopales strips in and cook over medium-high heat for 8–10 minutes until olive green and tender. Drain in a colander, rinse briefly with cold water, and press thoroughly with a spoon until very dry.
3
Build
Transfer cooled nopales to a wide bowl and let rest for 4 minutes to room temperature. In a separate bowl, combine diced tomatoes, salad onion, serrano chiles, cilantro, oregano, olive oil, lime juice, 1 tsp salt, and black pepper; toss gently. Add nopales to the salad bowl and toss for 30 seconds to coat evenly.
4
Char
Heat a dry skillet or hold corn tortillas over a gas flame over medium-high heat. Char each tortilla for 20 seconds per side until lightly spotted and warm. Stack on a plate.
5
Plate
Mound salad onto serving plates. Top with sliced avocado and crumbled queso fresco. Serve warm tortillas and lime wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3L (12.7 cup) water
- 400g (14.1 oz) nopales
- 1 white onion
- 4 garlic cloves
- 2 tsp fine salt
- 2 medium tomatoes
- 0.5 white onion
- 2 serrano chiles
- 6 tbsp fresh cilantro
- 2 tsp dried oregano
- 60ml (1/4 cup) extra-virgin olive oil
- 60ml (1/4 cup) fresh lime juice
- 1 tsp fine salt
- 0.5 tsp ground black pepper
- 120g (4.2 oz) avocado
- 80g (2.8 oz) queso fresco
- 4 corn tortillas
- 1 lime