Nopales Salad

Nopales Salad

A Tasty Take on Prickly Pear

Once you’ve mastered the art of grilling nopales, try making them into a salad. The tart flavor combined with tomatoes, cilantro, and lime make for a delicious side dish. Top it with some cotija cheese and you’ve got a show stopper!

 
 
 

PREP TIME
10 minutes

|

COOK TIME
15 minutes

|

YIELD
4 cups

 
 
 
 

Ingredients

  • 4 prepared cactus paddles*

  • Olive oil

  • Salt to taste

  • 1/4 cup chopped cilantro

  • 2 roma tomatoes, diced

  • Juice from 1 lime

  • 1 jalapeño, seeded and finely chopped

  • 1/2 cup diced onion

  • 2 oz cotija cheese, crumbled

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Note

The spines of the cactus should be removed and the outside edge trimmed off before cooking. You can purchase these prepared cactus paddles (nopales) in most Mexican grocery stores.

 
 

Directions

  1. Preheat your grill or open fire grate to medium heat.

  2. Brush both sides of the nopales with olive oil and sprinkle with salt.

  3. Grill 3 to 5 minutes per side. They are ready when there are good grill marks and the inside is soft and tender.

  4. Allow the nopales to cool while you chop the remaining ingredients.

  5. Toss all ingredients together in a bowl and enjoy!

 
Sides, Campfire Cooking, GrillingErica HannHealthy, Gluten Free, VegetarianComment