Nopal Cactus Salad Recipes

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CACTUS SALAD



Cactus Salad image

Learn to make a classic salad from Mexico's iconic nopal cactus and discover your new favorite veggie. You can use jarred or fresh cactus pieces.

Provided by Robin Grose

Categories     Appetizer     Salad     Side Dish     Salad

Time 40m

Yield 4

Number Of Ingredients 11

1 tomato, chopped
1 small white or purple onion, chopped
2 cups of chopped, cooked nopales (from a jar, or see below recipes for instructions for using fresh cactus)
1/4 cup finely chopped cilantro (leaves and stems)
2 tablespoons olive oil
2 tablespoons freshly squeezed Mexican lime juice
1 tablespoon dried oregano
1/2 teaspoon kosher salt
Crumbled queso fresco cheese , for garnish
Thinly sliced onion, for garnish
Sliced avocado, for garnish

Steps:

  • Gather the ingredients.
  • Pour canned or jarred nopales into a strainer to drain. Rinse under running water until jar liquid is washed off. Leave nopales in long strips or chop into pieces about the same size as the tomato and onions.
  • In a large glass, ceramic, or stainless steel bowl, toss together tomato, onion, nopales, and cilantro.
  • Place olive oil, lime juice, oregano, and salt into a small jar with lid on. Shake vigorously until mixture comes together. Pour dressing over salad and toss again, gently but thoroughly.
  • Cover bowl and refrigerate salad for at least an hour and up to 24 hours for flavors to meld. To serve, garnish with cheese, onion, and avocado.

Nutrition Facts : Calories 371 kcal, Carbohydrate 23 g, Cholesterol 21 mg, Fiber 11 g, Protein 11 g, SaturatedFat 7 g, Sodium 418 mg, Sugar 8 g, Fat 29 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g

ENSALADA DE NOPALES (CACTUS SALAD)



Ensalada de Nopales (Cactus Salad) image

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.

Provided by Club House

Categories     Salad and Dressings,

Yield 6

Number Of Ingredients 11

3 cups (750 ml) jarred cooked nopales (nopalitos) drained and rinsed
1 cup (250 ml) diced tomatoes
1/2 cup (125 ml) fresh cilantro chopped, plus more for garnish
1/2 cup (125 ml) thinly sliced white onion
2 tbsps (30 ml) extra-virgin olive oil
1 tbsp (15 ml) lime juice
2 tsps (10 ml) finely chopped serrano pepper
1 tsp (5 ml) oregano leaves (club house)
1 tsp (5 ml) salt
1/2 tsp (2 ml) pepper coarse black (club house)
1/2 cup (125 ml) avocado peeled, pitted and chopped (optional)

Steps:

  • Place all ingredients except avocado and vegan cheese in a large bowl; toss until evenly mixed.
  • Just before serving, add vegan cheese and avocado if desired, stirring gently to mix. Garnish with additional cilantro leaves. Serve with tortilla chips.
  • 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 flavour and crisp yet slightly chewy texture. The juicy leaves are eaten raw or cooked in a variety of Mexican dishes.

Nutrition Facts : Calories 73 Calories

ENSALADA DE NOPALES (MEXICAN CACTUS SALAD)



Ensalada de Nopales (Mexican Cactus Salad) image

Tender nopalitos salad with a kick. Perfect as a side dish for mole.

Provided by maria joesaar

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 12

2 nopales (cactus pads)
3 tablespoons olive oil, divided
salt and ground black pepper to taste
4 Roma tomatoes, thinly sliced
2 serrano chiles, thinly sliced
½ cup thinly sliced pickled red onion, or to taste
1 lime, juiced
2 tablespoons finely chopped cilantro
1 teaspoon dried oregano
2 tablespoons cotija cheese
2 avocados, halved and pitted
2 tablespoons roasted sesame seeds

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Brush both sides of nopales with 1 tablespoon oil and season with salt and pepper. Place on the hot grill and cook, turning halfway through, until tender, 7 to 9 minutes. Remove from grill and let cool until safe to handle. Slice nopales into 1/2-inch strips.
  • Layer tomatoes, serrano chiles, and onion on a serving plate. Place grilled nopales on top; drizzle with lime juice and remaining 2 tablespoons oil. Sprinkle cilantro and oregano on top. Add cotija cheese.
  • Slice each avocado half while still in the skin; use a spoon to gently scoop sliced avocado onto the salad in a fan shape. Top with sesame seeds and additional salt and pepper.

Nutrition Facts : Calories 335.5 calories, Carbohydrate 17.4 g, Cholesterol 7.4 mg, Fat 29.5 g, Fiber 9 g, Protein 5.5 g, SaturatedFat 5.2 g, Sodium 844.1 mg, Sugar 2.5 g

NOPALES ASADOS



Nopales Asados image

Nopales Asados (or Grilled Cactus) make a delicious and healthy side dish. The yummy, smokey flavor is something to savor! Serve as is or put it into a salad. It's sure to be a hit at your next backyard cookout.

Provided by Maggie Unzueta

Categories     Side Dish

Time 12m

Number Of Ingredients 3

4 cactus paddles ((thorns removed))
2 tbsp olive oil
1/2 tsp salt

Steps:

  • Heat the grill to 400 degrees F.
  • Meanwhile rinse and pat dry the cactus paddles.
  • Brush with the olive oil on both sides.
  • Sprinkle with salt on both sides.
  • Place on the grill and cook for 5 minutes.
  • Turn and cook for an additional 5 minutes.
  • If using the top rack of the grill, the cactus will need more time to cook.

Nutrition Facts : Calories 62 kcal, Carbohydrate 1 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 291 mg, Sugar 1 g, ServingSize 1 serving

NOPALES SALAD



Nopales Salad image

Nopales Salad is a gluten free Mexican salad that makes a fantastic filling for tortillas or a side with grilled meat. Just toss together canned nopales, fresh veggies, and an easy dressing. Make it vegan by leaving out the cheese.

Provided by Brooke

Categories     Appetizer     Salad

Time 35m

Number Of Ingredients 11

1/3 cup jalapeño pepper (finely chopped (about 1 large pepper))
3/4 cup Roma tomatoes (diced (about 1 1/2 large tomatoes))
15 ounce jar pickled cactus (chopped (3/4 cup))
1/2 cup yellow onion (diced (about 1/2 an onion))
1/3 cup cilantro leaves (chopped)
2 ounces queso fresco (crumbled)
2 1/2 tablespoon freshly squeezed lime juice (from two limes)
1/2 tablespoon white balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Mix together the chopped onion, tomato, pickled cactus, and fresh jalapeño in a large bowl.
  • Whisk together the white balsamic vinegar, spices and olive oil in a smaller bowl.
  • Pour the freshly squeezed lime juice over the vegetables and stir.
  • Add the dressing, then mix well to coat all the vegetables.
  • Sprinkle with fresh cilantro and stir until well blended.
  • Cover and chill for at least an hour, then mix in half of the crumbled cheese just before serving. Transfer it to a serving bowl and garnish with the remaining crumbled cheese. For best flavor, serve slightly cold or at room temperature.

Nutrition Facts : ServingSize 0.5 cup, Calories 91 kcal, Sugar 3 g, Sodium 343 mg, Fat 6 g, SaturatedFat 2 g, TransFat 1 g, Carbohydrate 7 g, Fiber 3 g, Protein 4 g, Cholesterol 8 mg, UnsaturatedFat 4 g

CACTUS SALAD WITH GRILLED NOPALES



Cactus Salad with Grilled Nopales image

This cactus salad has fresh vegetables, grilled nopales, and tangy chili lime dressing. Make this recipe for a delicious Mexican side dish.

Provided by Kevin Is Cooking

Categories     salads     side dishes

Time 28m

Number Of Ingredients 13

6 cactus paddles (nopales) (trimmed)
2 limes (juiced)
1 tbsp olive oil
1/2 tsp salt (divided)
1/2 tsp black pepper (divided)
1/4 tsp ground cumin
2 small serrano chiles (minced)
2 garlic cloves (minced)
4 Roma tomatoes (cut into chunks)
1 cup red onion (thinly sliced (1/2 medium onion))
1 avocado (pitted and cubed)
1/3 cup cilantro (chopped)
1/4 cup cotija cheese (crumbled)

Steps:

  • Typically cactus paddles are sold with the thorns removed. If not, use a small paring knife or vegetable peeler to remove and discard thorns and any blemishes on cactus. Wash and use paper towels to pat the cactus paddles dry. Rub both sides with vegetable oil and sprinkle 1/4 tsp of salt and 1/4 tsp of pepper over all. Set aside on platter while grill is heated to 400°F.
  • In a salad bowl, whisk together the lime juice, olive oil, remaining salt and pepper and cumin. Add the minced chiles and garlic. Allow to rest while grilling the cactus.
  • Transfer cactus paddles to the hot grill. Cook each side for 4 minutes or until grill marks are visible. Remove from heat and allow to cool while you assemble the remaining salad ingredients.
  • Add the tomatoes, red onion, avocado and cilantro to the marinated chile dressing. Toss to coat.
  • Slice each cactus in half lengthwise. Stack both pieces and slice into 1/2 inch strips. Repeat with remaining paddles. Add to the salad and toss to mix. Serve immediately or chill for an hour.
  • Sprinkle the cotija cheese on top before plating. Serve as a starter salad, with tortilla chips as an appetizer or with grilled grilled meats.

Nutrition Facts : Calories 178 kcal, Carbohydrate 15 g, Protein 4 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 8 mg, Sodium 406 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving

ENSALADA DE NOPALES, CACTUS SALAD



Ensalada de Nopales, Cactus Salad image

This is an easy, healthy salad that hinges on the young paddles of the prickly pear cactus. If you don't gather them yourself, you can buy them already de-spined, and sometimes already diced, in Latin Markets. One note on this salad: Eat it straight away. It will get a bit slimy if you leave it for a day or two.

Provided by Hank Shaw

Categories     Salad

Time 1h

Number Of Ingredients 11

4 nopales paddles, despined
Fine grain salt
4 plum tomatoes, seeded and diced
1/2 white onion, chopped
1/4 cup lime juice
2 serrano or jalapeno chiles, seeded and minced
1 teaspoon Mexican oregano ((regular oregano is fine))
1 tablespoon olive oil
1/4 cup chopped cilantro
1/2 cup crumbled cotija or feta cheese
1 avocado, diced ((optional))

Steps:

  • Dice the nopales and toss with salt. You want all the cut sides of the nopales to have salt on them. Put them in a colander in the sink and let this drain for 1 hour. When the time has elapsed, rinse the nopales under cold water until they are no longer slimy, which should take maybe 3 to 5 minutes. Pat dry with a kitchen towel put into a large bowl.
  • While the nopales are sitting in the colander, mix the diced onion with a little salt and the lime juice and let them pickle a bit. This takes the harsh edge off the raw onion. If you want, you can add the minced chiles to the lime juice, too.
  • When you're ready, mix all the ingredients together and serve.

Nutrition Facts : Calories 184 kcal, Carbohydrate 11 g, Protein 5 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 218 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving

SHRIMP AND NOPAL CACTUS SALAD



Shrimp and Nopal Cactus Salad image

Provided by Terry Conlan

Categories     Salad     Garlic     Onion     Tomato     Appetizer     Feta     Shrimp     Radish     Summer     Chill     Healthy     Cilantro     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 16 (1-cup) servings

Number Of Ingredients 14

1 pound cactus paddles or fresh green beans
1 cup thinly sliced onion
2 cloves minced garlic
2 medium tomatoes, diced small
3 radishes, julienned
1/4 cup chopped cilantro
3 tablespoons extra virgin olive oil
1 tablespoon white vinegar
1 tablespoon lime juice
2 teaspoons leaf oregano
1 teaspoon salt
Freshly ground black pepper to taste
1/4 cup crumbled queso fresco or feta cheese
2 pounds small cooked, peeled and deveined shrimp

Steps:

  • Pare the spines from the cactus; trim the base and around the edge. Dice into 3/4 x 1/4-inch pieces. Blanch in boiling water for 5 to 7 minutes or until tender. Drain and rinse thoroughly. Combine with the remaining ingredients in a large bowl. Chill in the refrigerator for 3 hours or until cold. Serve cold with baked corn tortillas.

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