Salad: Mexico – Yucatan Peninsula Mexico – Ensalada de Nopal

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 15 min

Cook 12 min

Additional 20 min

Total 40 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, cleaned and diced (about 6–8 medium pads)
- 2 medium (10 oz (280 g)) tomatoes, seeded and diced
- 1/2 medium (approx. 4 oz (115 g)) white or red onion, finely chopped
- 1/2 cup (15 g) fresh cilantro leaves, chopped (loosely packed)
- 3 tbsp (45 ml) fresh lime juice (from about 2–3 limes)
- 2 tbsp (30 ml) extra-virgin olive oil (optional)
- 1 tsp (5 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 small (optional) habanero or serrano chile, seeded and minced for heat (use sparingly)
- Lime wedges for serving (optional)

Show original ingredient measurements

- 1 lb (450 g) fresh nopal paddles, cleaned and diced (about 6–8 medium pads)
- 2 medium (10 oz / 280 g) tomatoes, seeded and diced
- 1/2 medium (approx. 4 oz / 115 g) white or red onion, finely chopped
- 1/2 cup (15 g) fresh cilantro leaves, chopped (loosely packed)
- 3 tbsp (45 ml) fresh lime juice (from about 2–3 limes)
- 2 tbsp (30 ml) extra-virgin olive oil (optional)
- 1 tsp (5 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 small (optional) habanero or serrano chile, seeded and minced for heat (use sparingly)
- Lime wedges for serving (optional)

Instructions

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

Short Description:
A bright, tangy salad of diced tender nopal paddles tossed with ripe tomatoes, crisp onion, and fresh cilantro, dressed simply with lime juice and a touch of oil. It showcases the clean, citrus-forward flavors favored in the Yucatan Peninsula.

Regional Notes:
This Yucatecan-style ensalada de nopal emphasizes freshly diced, boiled nopales (cactus paddles) and a lime-forward dressing rather than heavy cheeses or creams found in other regions. The salad is served chilled or at room temperature to highlight the vegetal, slightly tangy texture of the nopales and the herbaceous cilantro typical of local preparations.

1. Remove thorns and any tough edges from the nopal paddles, rinse under cold water, then slice into strips and dice into 1/2-inch (1.27 cm) pieces.
2. Place diced nopales in a medium pot and cover with water. Add 1/2 tsp (2.5 ml) salt. Bring to a boil, reduce heat, and simmer until nopales are tender and the mucilaginous slime has mostly reduced, about 8–12 minutes.
3. Drain the nopales and rinse thoroughly under cold running water, rubbing gently to remove remaining slime. Transfer to a bowl and chill briefly in the refrigerator or let cool to room temperature.
4. In a large mixing bowl, combine the cooled nopales, diced tomatoes, chopped onion, and cilantro. If using minced chile, add a small amount now and taste before adding more.
5. Whisk together lime juice, olive oil (if using), remaining 1/2 tsp (2.5 ml) salt, and black pepper; pour over the salad and toss gently to coat evenly.
6. Taste and adjust seasoning with more salt, lime, or chile if desired. Let the salad rest in the refrigerator for 15–30 minutes to allow flavors to meld, or serve immediately at room temperature.
7. Serve chilled or at room temperature with lime wedges on the side.

Short Description:
A bright, tangy salad of diced tender nopal paddles tossed with ripe tomatoes, crisp onion, and fresh cilantro, dressed simply with lime juice and a touch of oil. It showcases the clean, citrus-forward flavors favored in the Yucatan Peninsula.

Regional Notes:
This Yucatecan-style ensalada de nopal emphasizes freshly diced, boiled nopales (cactus paddles) and a lime-forward dressing rather than heavy cheeses or creams found in other regions. The salad is served chilled or at room temperature to highlight the vegetal, slightly tangy texture of the nopales and the herbaceous cilantro typical of local preparations.

1. Remove thorns and any tough edges from the nopal paddles, rinse under cold water, then slice into strips and dice into 1/2-inch pieces.
2. Place diced nopales in a medium pot and cover with water. Add 1/2 tsp salt. Bring to a boil, reduce heat, and simmer until nopales are tender and the mucilaginous slime has mostly reduced, about 8–12 minutes.
3. Drain the nopales and rinse thoroughly under cold running water, rubbing gently to remove remaining slime. Transfer to a bowl and chill briefly in the refrigerator or let cool to room temperature.
4. In a large mixing bowl, combine the cooled nopales, diced tomatoes, chopped onion, and cilantro. If using minced chile, add a small amount now and taste before adding more.
5. Whisk together lime juice, olive oil (if using), remaining 1/2 tsp salt, and black pepper; pour over the salad and toss gently to coat evenly.
6. Taste and adjust seasoning with more salt, lime, or chile if desired. Let the salad rest in the refrigerator for 15–30 minutes to allow flavors to meld, or serve immediately at room temperature.
7. Serve chilled or at room temperature with lime wedges on the side.