Ensalada de Nopales (Mexican Cactus Salad)

Tender grilled nopales (cactus) are incorporated into a fresh Mexican salad with a savory and spicy kick. A perfect side dish for mole.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 336 Calories

Ingredients

• 1 teaspoon dried oregano
• salt and ground black pepper to taste
• 1 lime, juiced
• 3 tablespoons olive oil, divided
• 2 tablespoons finely chopped cilantro
• 2 avocados, halved and pitted
• 2 nopales (cactus pads)
• 4 Roma tomatoes, thinly sliced
• 2 serrano chiles, thinly sliced
• ½ cup thinly sliced pickled red onion, or to taste
• 2 tablespoons cotija cheese
• 2 tablespoons roasted sesame seeds

Recipe Instructions

Step 1

Preheat an outdoor grill for medium heat and lightly oil the grate.

Step 2

Brush both sides of nopales with 1 tablespoon oil and season with salt and pepper. Place on the hot grill and cook, turning halfway through, until tender, 7 to 9 minutes. Remove from grill and let cool until safe to handle. Slice nopales into 1/2-inch strips.

Step 3

Layer tomatoes, serrano chiles, and onion on a serving plate. Place grilled nopales on top; drizzle with lime juice and remaining 2 tablespoons oil. Sprinkle cilantro and oregano on top. Add cotija cheese.

Step 4

Slice each avocado half while still in the skin; use a spoon to gently scoop sliced avocado onto the salad in a fan shape. Top with sesame seeds and additional salt and pepper.