Salad: Mexico – Morelos, Central Mexico – Ensalada de Nopalitos (Cactus Paddle Salad)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 20 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) fresh nopal paddles (nopales), cleaned and diced
- 2 medium tomatoes, seeded and diced, about 1 1/2 cups (225 g)
- 1/2 medium white onion, finely diced, about 3 oz (85 g)
- 1/2 cup (120 ml) (packed) chopped fresh cilantro, about 0.53 oz (15 g)
- 3 tbsp (45 ml) fresh lime juice (from about 2 limes)
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 tsp (6 g) coarse salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper, or to taste
- Optional: 1 small serrano chile, seeded and finely chopped (for mild heat)

Show original ingredient measurements

- 1 lb (450 g) fresh nopal paddles (nopales), cleaned and diced
- 2 medium tomatoes, seeded and diced, about 1 1/2 cups (225 g)
- 1/2 medium white onion, finely diced, about 3 oz (85 g)
- 1/2 cup (packed) chopped fresh cilantro, about 15 g
- 3 tbsp (45 ml) fresh lime juice (from about 2 limes)
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 tsp (6 g) coarse salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper, or to taste
- Optional: 1 small serrano chile, seeded and finely chopped (for mild heat)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
A bright, refreshing salad of diced fresh nopal paddles tossed with ripe tomatoes, onion and cilantro in a simple lime-and-olive-oil dressing. The lightly cooked nopales keep a tender-crisp texture and a clean, slightly tangy flavor.

Regional Notes:
This Morelos version highlights fresh local nopal and a precise balance of fresh lime juice and olive oil as the sole dressing, giving the salad a cleaner, lighter finish than versions that rely on vinegar or heavy chiles. Dice size and a quick rinse after cooking are key to the regional texture and appearance.

1. Prepare the nopales: using a sharp knife or vegetable peeler, remove any thorns and the outer edges of each paddle, then rinse. Dice the cleaned paddles into roughly 1/2-inch (1 cm) pieces.
2. Cook the nopales to reduce sliminess: place diced nopales in a medium saucepan and cover with water (about 2 cups (475 ml)). Bring to a boil, then lower heat and simmer 6–8 minutes until tender-crisp. Drain and immediately rinse under cold running water, rubbing pieces gently to remove excess mucilage. Drain well.
3. Combine vegetables: in a large bowl, add the drained nopales, diced tomatoes, diced onion, and chopped cilantro (and serrano chile if using).
4. Make the dressing: whisk together the fresh lime juice, olive oil, salt, and black pepper in a small bowl until emulsified.
5. Dress and toss: pour the dressing over the salad and toss gently to combine, adjusting salt and lime to taste.
6. Rest and serve: let the salad sit 15–20 minutes at room temperature or chill briefly so flavors meld. Serve chilled or at room temperature as a salad course alongside grilled meats or tortillas.

Short Description:
A bright, refreshing salad of diced fresh nopal paddles tossed with ripe tomatoes, onion and cilantro in a simple lime-and-olive-oil dressing. The lightly cooked nopales keep a tender-crisp texture and a clean, slightly tangy flavor.

Regional Notes:
This Morelos version highlights fresh local nopal and a precise balance of fresh lime juice and olive oil as the sole dressing, giving the salad a cleaner, lighter finish than versions that rely on vinegar or heavy chiles. Dice size and a quick rinse after cooking are key to the regional texture and appearance.

1. Prepare the nopales: using a sharp knife or vegetable peeler, remove any thorns and the outer edges of each paddle, then rinse. Dice the cleaned paddles into roughly 1/2-inch (1 cm) pieces.
2. Cook the nopales to reduce sliminess: place diced nopales in a medium saucepan and cover with water (about 2 cups / 475 ml). Bring to a boil, then lower heat and simmer 6–8 minutes until tender-crisp. Drain and immediately rinse under cold running water, rubbing pieces gently to remove excess mucilage. Drain well.
3. Combine vegetables: in a large bowl, add the drained nopales, diced tomatoes, diced onion, and chopped cilantro (and serrano chile if using).
4. Make the dressing: whisk together the fresh lime juice, olive oil, salt, and black pepper in a small bowl until emulsified.
5. Dress and toss: pour the dressing over the salad and toss gently to combine, adjusting salt and lime to taste.
6. Rest and serve: let the salad sit 15–20 minutes at room temperature or chill briefly so flavors meld. Serve chilled or at room temperature as a salad course alongside grilled meats or tortillas.