Warning message

Mean Menu style requires jQuery library version 1.7 or higher, but you have opted to provide your own library. Please ensure you have the proper version of jQuery included. (note: this is not an error)
Nopal Salad


  • 2 nopales pads
  • 2 cloves garlic, peeled and pounded
  • salt
  • 2 Roma tomatoes, seeded and diced
  • 1 small onion, seeded and diced
  • 1 jalapeno pepper, minced
  • 1/2 bunch cilantro, chopped
  • 1/2 teaspoon dried Mexican oregano
  • 1 lime, juiced
  • 1 tablespoon olive oil


  • Using a small paring knife, clean the cactus paddles by scraping thorns or spines from both sides.
  • Trim off the edges and any blemished or discolored areas. Wash well with cold water.
  • Cut the paddle lengthwise into half-inch thick strips and then cut crosswise into 1 to 1 1/2-inch lengths.
  • In a pot over medium heat, combine garlic, about a teaspoon of salt, and enough water to cover nopales. Bring to a boil.
  • Add nopales and cook, skimming scum that floats on top, for about 8 to 10 minutes or until nopales have changed color and are tender yet crisp.
  • Remove from heat and rinse well under very cold water to rid of the gelatinous sap. Drain well.
  • In a bowl, combine cooked nopales, tomatoes, onions, jalapeno, cilantro, and oregano.
  • Add lime juice and olive oil. Season with salt to taste. Toss to combine and refrigerate for about 30 minutes to allow flavors to blend.
  • Serve topped with queso fresco, if desired.

Author: Lalaine,

Servings: 4 servings

Calories: 89 kcal