Nopales salad

Ingredients

• 6 cups (about 1.4 L)cooked nopales, chopped
• 2 cups (about 480 ml)tomatoes, diced
• 1 cup (about 240 ml)onion, diced
• 3 tablespoons (about 45 ml)fresh coriander, chopped
• 1 tablespoon (about 15 ml)dried oregano
• ½ cup (120 ml)white or apple cider vinegar
• ¼ teaspoon (about 1.25 ml)salt
• 1 clovegarlic
• ¼onion
• 1 jalapeño or serranochilli, sliced into strips
• to tastesalt
• to tasteavocado, diced (optional)
• ¼ cup (60 ml)olive oil (optional)

Instructions

1. 1

   Cook the nopales

   Put 6 cups of chopped nopales in a saucepan with 1 garlic clove, ¼ onion and ¼ teaspoon salt.

2. 2

   Simmer until tender

   Cook in their own juices and moisture for 20 minutes, or until tender inside and out and olive-coloured.

3. 3

   Rinse the nopales

   Drain in a colander and rinse with cold water to stop them cooking and wash away the remaining slimy liquid.

4. 4

   Soak the onion

   Put 1 cup of chopped onion in a bowl and cover with ½ cup white or apple cider vinegar. Add ¼ teaspoon salt and 1 tablespoon oregano, then leave for 3–5 minutes.

5. 5

   Combine the salad

   Add the nopales to the onion, followed by 2 cups chopped tomatoes and 1 sliced jalapeño or serrano chilli.

6. 6

   Season to taste

   Mix everything together and add salt to taste.

7. 7

   Add the avocado

   If you like, add diced avocado to the salad.

8. 8

   Finish with oil

   You can also add ¼ cup olive oil, though the vinegar provides plenty of flavour without it.

What is nopales salad?

Nopales are the edible pads of the prickly pear cactus, used in a range of Mexican dishes. This salad pairs them with tomato, onion and vinegar for a fresh, tangy combination.

The method softens the cactus first, then cools and rinses it before dressing. That makes the nopales easier to mix with the crisp vegetables and helps remove their characteristic slippery liquid.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1 calories, 0g protein, 0g carbs, 0g fat.

The nopales and vegetables provide most of the carbohydrates, while the optional olive oil and avocado contribute most of the fat. This recipe contains little protein on its own, so pair it with beans, eggs or another protein-rich dish to make a more balanced plate.

Choosing the ingredients

Nopales: use cooked, chopped cactus pads for the salad; if starting with raw nopales, cook them as directed before dressing.

Vinegar: white vinegar gives a clean, sharp taste, while apple cider vinegar brings a softer fruitiness. The recipe uses the vinegar to season the onion as well as dress the finished salad.

Tomato and chilli: dice the tomatoes and slice the jalapeño or serrano into strips so they distribute through the salad. Adjust the amount of chilli to suit your preference.

Cooking and rinsing the nopales

Tenderness: cook the chopped pads for about 20 minutes, checking that they are soft both inside and out and have turned olive-coloured.

Rinsing: drain and rinse them with cold water after cooking. This stops residual heat from carrying them past the desired tenderness and removes some of their sticky liquid.

Let the onion take the edge off

Briefly soaking the chopped onion in vinegar, salt and oregano seasons it before the other ingredients go in. The recipe calls for just 3–5 minutes, so the onion still has some bite.

Use a bowl large enough to hold the onion and vinegar together, then add the nopales once the short rest is over.

Mixing and texture

Drain the nopales well so excess rinsing water does not dilute the vinegar. Fold the ingredients together gently to keep the diced tomatoes intact.

Taste after mixing and add salt as needed. The optional avocado makes the salad softer and creamier, while leaving it out keeps the vinegar flavour more prominent.

Serving ideas

Serve the salad as a side with beans, grilled vegetables or a main dish of your choice. It can also be spooned into tacos or served with tostadas.

For a fuller plate, pair it with a protein-rich dish and a portion of rice or beans. Add the optional avocado shortly before serving.

Recipe notes & tips

• Rinse the cooked nopales under cold water to stop them cooking and clear away excess slime.
• Use white or apple cider vinegar, depending on the flavour you prefer.
• Give the onion the full 3–5 minutes in the vinegar mixture before adding the other ingredients.
• Add salt gradually and taste the salad after mixing.
• Dice the avocado just before serving if using it.

Variations

• Add avocado: fold in diced avocado just before serving for a softer, creamy finish.
• Use apple cider vinegar: swap it for white vinegar for a fruitier dressing.
• Adjust the heat: choose jalapeño for a milder chilli flavour or serrano for more bite.
• Include olive oil: add ¼ cup (60 ml) for a richer dressing.
• Serve with beans: pair the salad with beans for a more substantial meal.

Common mistakes to avoid

• Skipping the cold rinse: rinse the nopales after draining to stop cooking and remove some of their sticky liquid.
• Undercooking the nopales: cook until tender inside and out and olive-coloured.
• Adding wet nopales: drain them well after rinsing so extra water does not thin the dressing.
• Leaving the onion undressed: cover it with vinegar and let it rest for 3–5 minutes as directed.
• Adding too much salt at once: season gradually and taste after combining everything.

How to store

Store leftovers in a covered container in the fridge and use within 3 days. Serve chilled or bring to room temperature; stir before serving and add fresh avocado only when ready to eat.

Frequently asked questions