Ingredients (4 servings)
- 1 jar nopales (cactus) cocidos (drained and rinsed)
- 2 medium tomatoes, diced
- ¼ white or red onion, thinly sliced
- 1 jalapeño or serrano, finely chopped (optional)
- ¼ cup cilantro, chopped
- Juice of 2 limes
- 1–2 tbsp olive oil
- Salt to taste
- (Optional) ½ cup queso fresco, crumbled
- (Optional) 1 avocado, diced
- (Optional) 1 tsp Mexican oregano
Preparation
- Rinse the nopales
Drain the jar and rinse under cold water 2–3 times to remove brine flavor.
Let them drain well so the salad doesn’t get watery
- Prep the vegetables
Combine tomatoes, onion, jalapeño, and cilantro in a bowl.
- Season and dress
Add lime juice, olive oil, and salt.
Mix until the tomatoes release a little juice.
- Add the nopales
Fold in the rinsed nopales.
Taste and adjust salt or lime.
- Chill (optional but better)
Refrigerate 20–30 minutes so flavors settle.