Ensalada de Nopales

Nopales — the flat paddles of the prickly pear cactus — have been eaten in Mexico since pre-Columbian times, appearing in Aztec murals and in the traditional markets of Mexico City to this day. This refreshing salad is sold at taquerías and street stalls across the country, prized as much for its health properties as its bright, slightly tart flavour.

Serves: 4

Ingredients

• 600g (1.3 lb) fresh nopales (cactus paddles), thorns removed, diced into 1.5cm (½-inch) pieces
• 3 medium ripe tomatoes, diced
• ½ white onion, finely diced
• 2 serrano chiles, finely chopped (or 1 jalapeño)
• Large handful of fresh coriander (cilantro), roughly chopped
• 2 tbsp fresh lime juice
• 1 tbsp olive oil
• 100g (3.5 oz) fresh queso fresco, crumbled
• ¼ tsp dried oregano
• Black pepper to taste

Instructions

1. Cook the diced nopales: bring a large pot of unsalted water to a boil. Add the nopales and a piece of onion, and cook for 10–12 minutes until tender and the mucilage has cooked off. Drain and rinse under cold water. Pat completely dry.
2. Spread the cooked nopales on a plate and allow to cool to room temperature, about 10 minutes.
3. Combine the cooled nopales, tomatoes, diced onion, serrano chiles, and coriander in a large bowl.
4. Drizzle with lime juice and olive oil. Season with dried oregano and black pepper. Toss well.
5. Scatter the crumbled queso fresco over the top.
6. Serve immediately at room temperature, or refrigerate for up to 1 day (the flavours deepen). Serve as a side, taco filling, or with tostadas.

Cook's Notes: Rinsing the cooked nopales removes the glutinous sap that forms during cooking. Fresh nopales are available at Latin grocery stores — if unavailable, jarred nopales (drained and rinsed) can be used without cooking. The salad is naturally low in sodium — queso fresco provides the only significant salt.