Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb fresh nopales (cactus paddles), cleaned and diced (about 3 cups)
- 8 cups water + 1 tsp kosher salt (for boiling)
- 2 medium Roma tomatoes, diced
- 1/2 small red onion, thinly sliced
- 1–2 jalapeños, thinly sliced (seeded for less heat)
- 1/2 cup chopped cilantro
- 4 oz queso fresco, crumbled
- 1/4 cup fresh lime juice (about 2 limes)
- 2 tbsp extra-virgin olive oil
- 1/2 tsp dried Mexican oregano, crumbled
- 1 small garlic clove, minced
- 3/4 tsp kosher salt + 1/4 tsp black pepper
Do This
- 1. Bring 8 cups water to a rolling boil (212°F) with 1 tsp salt; boil diced nopales 8–10 minutes until tender.
- 2. Drain, rinse under cold water 30–60 seconds, then pat dry; chill 5 minutes.
- 3. Chop tomatoes, onion, jalapeño; crumble queso fresco; chop cilantro.
- 4. Whisk lime juice, olive oil, oregano, garlic, 3/4 tsp salt, and pepper.
- 5. Toss nopales with tomatoes, onion, jalapeño, cilantro, and dressing until glossy.
- 6. Fold in most of the queso fresco; rest 10 minutes; top with remaining cheese and serve.
Why You’ll Love This Recipe
- Bright, zesty, and refreshing with plenty of lime and cilantro.
- Tender, perfectly cooked nopales with no slimy texture.
- Crunchy, colorful veggies plus creamy queso fresco for balance.
- Simple, affordable ingredients and ready in about 35 minutes.
Grocery List
- Produce: Fresh nopales paddles (or jarred cooked nopales), Roma tomatoes, red onion, jalapeños, cilantro, limes, garlic
- Dairy: Queso fresco
- Pantry: Extra-virgin olive oil, dried Mexican oregano, kosher salt, black pepper, bay leaf (optional)
Full Ingredients
Nopales
- 1 lb fresh cactus paddles (nopales), cleaned and cut into 1/2-inch dice (about 3 cups)
- 8 cups water
- 1 tsp kosher salt (for the pot)
- 1/2 small white onion, thick slices (optional, for the pot)
- 1 bay leaf (optional)
- Ice for cooling bath (optional)
- Alternate: 3 cups jarred cooked nopales, rinsed and well-drained (skip the boiling)
Salad Mix-Ins
- 2 medium Roma tomatoes (about 8 oz), seeded and diced 1/2-inch
- 1/2 small red onion (about 3 oz), thinly sliced
- 1–2 jalapeños, thinly sliced (seeded for mild, leave some seeds for heat)
- 1/2 cup loosely packed cilantro leaves, chopped
- 4 oz queso fresco, crumbled (about 1 cup), plus extra for serving if desired
Lime-Oregano Dressing
- 1/4 cup fresh lime juice (2 large limes)
- 2 tbsp extra-virgin olive oil
- 1/2 tsp dried Mexican oregano, crumbled between fingers
- 1 small garlic clove, finely minced or grated
- 3/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
For Serving
- Additional lime wedges
- Extra queso fresco and cilantro (optional)
Step-by-Step Instructions
Step 1: Prep the cactus paddles
If starting with fresh nopales, wear a glove or use a kitchen towel to hold each paddle steady. With a sharp paring knife, shave off spines and trim the outer edge. Rinse thoroughly. Cut into 1/2-inch dice; you should have about 3 cups. If using jarred cooked nopales, drain and rinse well, then jump to Step 4.
Step 2: Boil until tender
Bring 8 cups water to a rolling boil (212°F) over high heat. Add 1 tsp kosher salt, the onion slices, and bay leaf if using. Add the diced nopales, reduce to a lively simmer over medium-high, and cook 8–10 minutes until olive-green and just tender with a slight bite. Do not overcook.
Step 3: Rinse, drain, and cool
Drain the nopales. Rinse under cold running water for 30–60 seconds to wash away the viscous juices. For extra crispness, dunk in an ice bath for 2 minutes, then drain very well and pat dry with a clean towel. Refrigerate 5 minutes while you prep the vegetables.
Step 4: Chop the fresh mix-ins
Dice the tomatoes, thinly slice the red onion and jalapeños, and chop the cilantro. Crumble the queso fresco. Keep everything ready in bowls so you can assemble quickly.
Step 5: Whisk the lime-oregano dressing
In a large mixing bowl, whisk together lime juice, olive oil, dried Mexican oregano, minced garlic, 3/4 tsp kosher salt, and 1/4 tsp black pepper until emulsified. The dressing should taste bright and well-seasoned—it will mellow once tossed with the salad.
Step 6: Toss and marinate
Add the cooled nopales to the bowl with dressing. Add tomatoes, red onion, jalapeños, and cilantro. Toss until everything looks lightly glossy and evenly coated, about 30 seconds. Fold in about three-quarters of the queso fresco. Let the salad rest at room temperature for 10 minutes to meld flavors.
Step 7: Finish and serve
Transfer to a shallow serving bowl. Sprinkle with the remaining queso fresco and a few cilantro leaves. Serve with lime wedges. Enjoy slightly chilled or at cool room temperature.
Pro Tips
- Rinse and dry well: Removing surface gel and excess water keeps the salad crisp, not watery.
- Do not overcook: Nopales are done when tender but still slightly snappy—start checking at 8 minutes.
- Use Mexican oregano: It is citrusy and floral; crumble it between your fingers to awaken aroma.
- Heat control: Seed jalapeños for mild heat or leave some seeds for a pleasant kick.
- Extra de-slime option: After boiling and rinsing, dry-sauté nopales over medium heat 2–3 minutes to evaporate excess moisture before dressing.
Variations
- Avocado and radish: Add 1 sliced avocado and 4 thinly sliced radishes just before serving.
- Grilled nopales: Grill whole paddles 3–4 minutes per side, then dice and proceed—adds smoky depth.
- Market salad: Fold in 1 cup cooked black beans and 1 cup roasted corn for a heartier side.
Storage & Make-Ahead
The salad keeps well for 2–3 days in an airtight container in the refrigerator. For the best texture, hold back the queso fresco and cilantro and add them just before serving. You can cook and chill the nopales up to 2 days ahead, then chop vegetables and dress 30 minutes before mealtime.
Nutrition (per serving)
Approximate values: 190 calories; 12 g fat; 10 g carbohydrates; 9 g protein; 5 g fiber; 520 mg sodium.
