Mexican cuisine · Salads & Mezze

Ensalada de Nopales

Cooked cactus strips tossed cold with tomato, lime and oregano, topped with crumbled cheese.

Ingredients · for 4 servings

• 500g nopales (cactus paddles, fresh or jarred)
• 1/2 white onion
• 2 tomatoes
• 1 red onion
• 1 serrano chili
• 1/2 bunch cilantro
• 2 limes
• 3 tbsp olive oil
• 1 tsp oregano
• 100g queso fresco (or feta)
• Salt, pepper

Instructions

1. Trim fresh nopales of thorns and edges with a knife (jarred ones just need rinsing) and cut into 1cm-wide strips.
2. Boil the strips with the halved white onion in salted water for 10–12 min., until they turn from bright green to olive green.
3. Drain and rinse thoroughly under cold water until the slime is gone; drain well.
4. Dice the tomatoes, cut the red onion into thin half-rings, slice the serrano chili into thin rings, and roughly chop the cilantro.
5. Combine everything, season to taste with lime juice, olive oil, oregano, salt and pepper, and let sit in the fridge for 20 min. to develop flavor.
6. Crumble the cheese coarsely over the top just before serving — the salad works as a side to grilled dishes or on tortillas.