A zesty and refreshing salad made with tender nopales (cactus paddles), tomatoes, onions, and cilantro 🌵 It's a beloved dish in Mexican households — cooling, tangy, and packed with natural goodness. Ideal as a side or light lunch on hot days!
Ingredients
🌵 300 g fresh nopales, cleaned and diced (10.5 oz)
🍅 150 g ripe tomatoes, diced (5.3 oz or ~2 medium)
🧅 80 g red onion, thinly sliced (2.8 oz)
🌿 10 g fresh cilantro, chopped (1 tbsp)
🍋 30 ml lime juice (2 tbsp)
🧴 15 ml olive oil (1 tbsp)
🧂 Salt to taste
🌶 Optional: 1 small serrano chili, thinly sliced
Preparation
1️⃣ Boil the diced nopales in salted water for 10–12 minutes until tender. Drain and rinse with cold water.
2️⃣ In a bowl, combine nopales with tomato, onion, cilantro, and chili (if using).
3️⃣ Drizzle with lime juice and olive oil. Season to taste and toss gently.
4️⃣ Let it chill in the fridge for 15–20 minutes before serving 🧊🥗
