Grilled Nopales Salad

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This delicious Grilled Cactus Salad (also known as Ensalada de Nopales Asados, Nopales a la Mexicana, or Nopalitos) is a traditional Mexican dish you must try!

Prep Time20

Cook Time10

Total Time10

Course: Dinner, lunch, Salad, Side Dish

Cuisine: Mexican

Keyword: beet salad, Mexican Salad, Nopales Salad

Servings:

Calories: 180kcal

Equipment

Ingredients

6 Cactus Paddles (nopales) trimmed (1 pound) or you can buy them already precut in Mexican stores.
4 Tomatos Roma tomatoes cut into chunks (or cherry tomatoes cut in half- I prefer that)
3/4 cup Onion Red onion thinly sliced or diced or green onions
2 Avocados Pitted and cut into small chunks
1/3 cup Cilantro Fnely chopped
2 Star Anise Crushed

Garnish

Cojita Cheese

Dressing

1 Limes Fresh, juiced
2 tbsp Olive oil
1/2 tsp Salt
1/2 tsp Black pepper Ground
1/4 tsap Cumin Ground
1 Serrano chilie Small, finely minced
4 Cloves Garlic Minced

Instructions

Cactus paddles are sold with the thorns removed and even presliced. If not, use a paring knife or vegetable peeler to remove and discard thorns and any blemishes on the cactus.
Wash and pat the cactus paddles with paper towel to remove the water. Rubboth sides with olive oil and sprinkle 1/4 tsp of salt and 1/4 tsp of pepper.
Set aside on a plate while the grill is heated to 400°F. You can salo do it on a grill mat on your stove.
If you already buy precut, stir-fry them in a frying pan.
Whisk the lime juice, olive oil, salt, pepper, and cumin in a bowl. Add the minced jalapenos and garlic. Shake it with a lid on it and set it aside.
Put cactus paddles on the hot grill. (If you dont have a gril use frying pan)
Cook each side for 4 minutes or until grill marks are visible. Remove from heat and cool while you assemble the remaining salad ingredients.
Add the tomatoes, red onion, avocado, and cilantro to the dressing to the bowl. Toss to coat.
Slice each cactus in half lengthwise. Stack both pieces and slice them into 1/2-inch strips. Repeat with the rest of the paddles and add them to the salad; toss to mix.
Serve immediately or chill for an hour.
Sprinkle the queso cheese or cotija cheese on top before plating. Serve as a starter salad, with tortilla chips as an appetizer, or with grilled meats.

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