Edith’s Spring Fiesta Nopales Salad (Ensalada de Nopales con Queso Fresco)
Cooked nopales — also known as cactus pads, paddles or leaves — have a citrusy note, making them a delicious addition to diced salads packed with vegetables. This recipe comes to us from our very own Edith Abad, who has been part of the Sigona’s crew for 17 years. She has filled many roles, with her current being assistant store manager. This is a dish she and her family have been making and enjoying for years. Serve this with tortilla chips, a tostada or as a side salad. Serves 4.
Ingredients
Ingredients:
- 2 nopales cactus paddles, diced (or sliced, per personal preference, see note)
- 1 large tomato diced
- 1/4 of a large white onion diced
- 1 bunch cilantro leaves chopped, stems discarded
- 1 jalapeño or serrano pepper diced
- Juice of 1 lime to taste
- Salt to taste
- Crumbled Queso Fresco as much as desired
Instructions
Cook’s note: Nopales can be sliced or diced. Diced nopales are easier to eat with tortilla chips. Whether slicing or dicing, Nopales can get slimy, so Edith suggests that you dice the cactus and put it in the freezer for at least 1 day before using in recipes. This is not only good for reducing the slime factor, but for easier meal prep at the end of the day.
- Bring a medium pot of water to a boil. Add salt and the diced cactus. Allow to cook for about 4 minutes or until the cactus is a darker green. Drain and put in an ice bath or rinse under cold water. Set aside.
- In a large bowl, stir together the tomato, pepper, onion and cilantro. Fold in the nopales then add the lime juice and salt. Mix well and refrigerate for at least 1 hour before serving.
- Just before serving, stir the salad and top with Queso Fresco. Serve chilled.
Notes
Special thanks to Edith Abad (pictured) for sharing this recipe with us and our customers!
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