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Ensalada de Nopales
author
Maricruz Avalos Flores
4
servings
A delicious and versatile salad made with Mexican cactus, tomatoes, onions, and spicy peppers. Serve as an appetizer with corn chips or as a side dish for grilled meats.
prep
10
minutes
minutes
total
10
minutes
minutes
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Ingredients
Cups (US)
-
Metric
▢
1-15
oz
jar nopalitos
(read notes)
▢
3
medium
tomatoes
(diced)
▢
1
medium
onion
(chopped)
▢
2
jalapeño peppers
(chopped)
▢
1
bunch cilantro
(chopped)
▢
1
lime
(juice)
▢
salt
(to taste)
Instructions
Dice the tomatoes and chop the onions, jalapeño peppers, and cilantro.
Place everything in a medium mixing bowl.
Drain nopales from the jar, chop them roughly and then add to the bowl.
Add lime juice and season everything with salt.
Mix for one minute, then taste and adjust with salt and lime juice if needed.
Serve as a side or enjoy as an appetizer with tortilla chips.
Notes
If you want to use fresh nopales:
Place 2
½
cups of fresh, cleaned, and diced nopales in a large pot and cover about 2 inches with water.
Add salt, 1 small onion cut into half, and 1 bay leaf. Bring to a boil.
Reduce the heat to medium and simmer for about 20 minutes or until nopales are tender.
Drain well, discard the onion and the bay leaf and leave the nopalitos to cool down before using in the recipe.
Nutrition Information
Serving:
1
serving
|
Calories:
52
kcal
|
Carbohydrates:
12
g
|
Protein:
3
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
29
mg
|
Potassium:
566
mg
|
Fiber:
5
g
|
Sugar:
5
g
|
Vitamin A:
1339
IU
|
Vitamin C:
38
mg
|
Calcium:
196
mg
|
Iron:
1
mg
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