Nopal salad

Ingredients

• 4nopales, cut into strips
• 240 ml (1 cup)sea salt
• 120 gtomato concassé
• 40 gred onion, finely diced
• 30 mlolive oil
• 10 mllime juice
• to tasteground oregano
• to tastesalt
• 80 gbasket cheese, grated
• to tasteolive oil
• to tastefreshly ground black pepper
• to tasteoregano flowers

Instructions

1. 1

   Salt the nopales

   In a bowl, mix the nopal strips with the sea salt by hand. Work the salt into them with your fingertips for 4 minutes, then place them in a colander and rinse under cold running water to remove excess salt. Set aside.

2. 2

   Mix the dressing

   Combine the tomato concassé with the red onion, 30 ml olive oil, lime juice, ground oregano and salt. Set aside.

3. 3

   Assemble the salad

   Arrange the nopales on a plate and spoon the tomato mixture over them. Finish with the grated cheese, a drizzle of olive oil and black pepper, then garnish with oregano flowers.

What is nopal salad?

Nopal salad is a Mexican dish made with strips of prickly pear cactus, often served cool or at room temperature. This version is described as a classic from the State of Mexico and takes inspiration from the style of Enrique Olvera.

The recipe balances the cactus’s fresh, slightly tart character with juicy tomato, sharp red onion, lime and oregano. Grated basket cheese adds a salty, savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 145 calories, 5g protein, 9g carbs, 11g fat.

The tomato and nopales contribute most of the carbohydrates, while the olive oil supplies most of the fat and the cheese contributes protein as well as fat. Serve a portion alongside beans or another protein-rich main and extra vegetables for a more balanced plate.

Preparing the nopales

Salt treatment: Massaging the strips with sea salt for 4 minutes is the method used here before rinsing. Rinse them thoroughly under cold running water so excess salt does not dominate the finished salad.

After rinsing: Let the nopales drain well in the colander. This helps keep excess water from thinning the tomato dressing.

Building the tomato mixture

Tomato concassé: Its small, neat pieces distribute through the salad without overwhelming the cactus strips. Keep the pieces and the finely diced onion a similar size for an even mix.

Lime and oregano: The measured lime juice and ground oregano season the tomato and onion together. Add the recipe’s salt to taste, bearing in mind that the nopales have already been salted and rinsed.

Finishing the salad

Layering: Arrange the drained nopales first, then spoon the tomato mixture over the top. This keeps the components distinct while letting the dressing run between the strips.

Garnish: Add the grated cheese, olive oil and freshly ground black pepper just before serving. Oregano flowers provide the final aromatic touch if available.

Serving and timing

The method gives no total cooking time, and it does not specify a cooking step for the nopales; follow the salting and rinsing process as written. The salad can be assembled once the nopales are drained and the tomato mixture is ready.

Serve it as a side with grilled vegetables, beans or a main course such as grilled fish or chicken. It also works as part of a larger spread of Mexican dishes.

Choosing the cheese

Basket cheese: The recipe calls for 80 g, grated over the assembled salad. Its savoury, milky flavour complements the acidity of the lime and tomato.

If you cannot find basket cheese, choose a mild, firm fresh cheese that can be grated. Keep the amount moderate so it does not mask the nopales.

Recipe notes & tips

• Drain the rinsed nopales thoroughly before arranging them on the plate.
• Taste the tomato mixture before adding much salt, since the nopales have been salt-treated.
• Cut the red onion finely so it blends evenly with the tomato.
• Grate the cheese shortly before serving for the freshest texture.
• Add the final drizzle of olive oil just before serving.

Variations

• Add avocado: Fold in diced avocado just before serving for a soft, creamy contrast.
• Use coriander: Replace the oregano flowers with fresh coriander leaves if flowers are unavailable.
• Increase the lime: Add a little more lime juice to the tomato mixture for a sharper finish.
• Add chilli: Sprinkle over finely chopped fresh chilli for extra heat.
• Serve with beans: Add cooked beans alongside the salad to make it part of a more substantial meal.

Common mistakes to avoid

• Skipping the rinse: Excess sea salt can make the salad too salty; rinse the nopales under cold running water.
• Leaving the nopales wet: Water can dilute the topping; let them drain well before plating.
• Adding salt too freely: The nopales have already been salted; season the tomato mixture gradually.
• Cutting the onion too coarsely: Large pieces can overpower each bite; dice it finely.
• Dressing too early: The tomato mixture can release liquid; assemble close to serving time.

How to store

Store leftover salad in an airtight container in the fridge and eat within 1–2 days. The texture is best when freshly assembled; if preparing ahead, keep the tomato mixture, nopales and cheese separate and combine just before serving. Serve chilled or bring briefly to room temperature; reheating is not recommended.

Frequently asked questions