Ensalada de nopales with tomato and yellow cheese Recipe
This salad with cactus, tomato, and mild yellow cheese is a fresh, crunchy dish inspired by Mexican street stalls. It combines the slightly tangy flavor of nopalitos with creamy cheese and refreshing lime. It works great as a light lunch or a colorful side to grilled meats.
Ensalada de nopales is the essence of Mexican street food in a light, fresh form – with the gently tangy flavor of cactus balanced by juicy tomato and creamy cheese cubes. Thanks to lime, coriander, and chili, the salad is both refreshing and bold, while the crunchy nopales give it a completely different texture than typical lettuce-based salads. It’s a great way to try nopalitos without heavy seasonings or rich dressings.
Chef's tips
When cooking fresh nopales, it’s crucial to rinse them thoroughly with cold water after draining – otherwise an unpleasant slimy film will remain in the salad. Add the cheese at the very end and mix really gently so the cubes don’t crumble and turn into lumps. If you’re using very juicy tomatoes, remove some of the seeds so the lime dressing doesn’t get too diluted.
How to serve
This salad pairs perfectly with grilled chicken, steaks, or fish – especially during a summer barbecue in the garden or on the balcony. Serve it with well-chilled lager or homemade limeade if you prefer a non-alcoholic option. For a quick work lunch, pack it in a container and add a handful of nachos on the side for extra crunch.
Ingredients
- nopales sliced cactus pads, fresh or from a jar - 300 g
- tomatoes medium, salad type - 2 pieces
- yellow cheese mild, in a block, for dicing - 120 g
- red onion - 0.5 pieces
- fresh coriander - 0.5 bunch
- lime juice - 40 ml
- vegetable oil e.g. rapeseed or grapeseed oil - 2 tablespoons
- dried oregano - 0.5 teaspoons
- fresh chili pepper optional, for a mild heat - 0.5 pieces
- salt or to taste - 0.75 teaspoons
- ground black pepper - 0.25 teaspoons
Preparation
- If using fresh nopales, remove the spines (wearing gloves), rinse, and cut into thin strips. Place in a pot with salted water, bring to a boil, and cook for 8–10 minutes until tender but still slightly crunchy. Drain and rinse with cold water to remove the slime.
- If using jarred nopales, drain them, rinse under running water, then drain well in a colander.
- Cut the tomatoes into medium cubes, removing the hard core near the stem. Slice the onion into very thin wedges. Cut the yellow cheese into small cubes about 1 cm in size.
- Roughly chop the coriander. Finely chop the chili, removing the seeds if you prefer a milder version.
- In a large bowl, mix the lime juice, oil, oregano, salt, and pepper to make a simple dressing. Taste and, if needed, season with an extra pinch of salt or more lime.
- Add the well-drained nopales, tomatoes, onion, chili, and most of the coriander to the bowl with the dressing. Gently toss so you don’t crush the tomatoes.
- Finally, add the cheese cubes and toss very gently again so the cheese doesn’t crumble.
- Let the salad sit for 10–15 minutes at room temperature so the flavors meld. Before serving, sprinkle with the remaining coriander.
Storage
Store the salad in the fridge for up to 1 day. For the best texture, keep the cheese and any added avocado separate and mix them in just before serving again.
