Ensalada de Nopales con Jitomate

Ensalada de Nopales is a staple of everyday Mexican cooking, particularly in central Mexico, where cactus paddles are boiled, cooled, and tossed with tomatoes, onion, and coriander. It is nutritious, hydrating, and served at room temperature as a side or light lunch.

Serves: 4

Ingredients

• 4 medium nopales (cactus paddles), about 500g (1 lb) total, spines removed
• 1 tsp salt, plus extra
• 2 medium tomatoes, roughly diced
• ½ white onion, finely diced
• 1 large bunch fresh coriander, roughly chopped
• 2 tbsp (30ml) fresh lime juice
• 1 tbsp (15ml) extra virgin olive oil
• 1 jalapeño, finely diced (optional)
• 100g (3.5 oz) queso fresco or feta, crumbled
• Dried oregano to finish

Instructions

1. Cut nopales into 1 cm (½ inch) strips or dice, removing any remaining eyes. Place in a pot with cold water, 1 tsp salt, and optionally a small piece of onion. Bring to a boil and cook 12-15 minutes until tender but not mushy. They will produce mucilaginous liquid — this is normal.
2. Drain and rinse under cold water to stop cooking and reduce sliminess. Spread on a clean kitchen towel or colander and cool to room temperature.
3. In a large bowl, combine nopales, tomatoes, onion, coriander, and jalapeño if using.
4. Dress with lime juice and olive oil. Toss well and taste for salt.
5. Top with crumbled queso fresco and a pinch of dried oregano. Serve at room temperature.

Cook's Notes: Rinsing the nopales well after boiling is the key to a clean, non-slimy salad. The dish improves after 15-20 minutes of resting, as the flavours meld.