I’ve been enjoying nopalito salad with my family for as long as I can remember. It was a summer staple as a kid that I always looked forward to, so I decided that it was the perfect time of year to share my dad’s recipe with you.
If you’re unfamiliar with nopalitos (or nopales), it a common name in Mexican Spanish for Opuntia cacti (commonly referred to in English as prickly pear), as well as for its pads. In this instance, it is cut and jarred with onions, cilantro, peppers, salt and vinegar, but it is also enjoyed fresh in some recipes, too!
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Description
An easy no-cook summer recipe that makes for the perfect appetizer or side. This cactus salad is ready in about 10 minutes, requires simple ingredients, and is vegan + gluten & oil-free!
Ingredients
- 15 oz. (or 1/2 jar) of nopalitos (we used Doña Maria)
- 3 cups lettuce, chopped
- 4 Roma tomatoes, or about 1 1/2 cups
- 1 cup finely diced red onion
- 3/4 cup diced avocado, or about 1 small
- 1/2 cup chopped cilantro
- 1/4 cup chopped oregano
- 3–4 tablespoons lime juice
- Salt, or to taste
Instructions
- Drain and rinse the cactus under cold water until most of their slimy liquid runs off. Shake off as much liquid as you can and then add it into a large bowl.
- Add the remaining ingredients to the bowl and mix until uniform. Adjust seasonings to taste.
- Enjoy on its own or with some tortilla chips.
Notes
- The nutrition facts do not take into consideration the salt added to taste.
- Prep Time: 10 minutes
- Category: Salad, Side
- Cuisine: Vegan, Gluten-Free
Keywords: Nopales, Cactus, Summer, Side, Salad, Easy
