Ensalada de nopales with cherry tomatoes and toasted pumpkin seeds Recipe
This salad combines delicately tangy cactus pieces with juicy cherry tomatoes and crunchy pumpkin seeds. In Mexico, dishes with nopales are often eaten on hot days as a light yet nourishing late breakfast or as a side to grilled meat. The flavors are a bit like a mix of lightly pickled cucumbers and a fresh tomato salad, but with a distinct lime accent.
Nopales bring a uniquely fresh, slightly tangy flavor and pleasantly crisp-tender texture that you rarely find in European-style salads. Combined with juicy tomatoes, fragrant coriander, and toasted pumpkin seeds, this dish is light yet satisfying and gives a real taste of everyday Mexican home cooking.
Chef's tips
Make sure to cook the nopales long enough for most of the slime to disappear, but not so long that they become mushy. After boiling, rinse them well under cold water and let them drain thoroughly—excess water will dilute the dressing. If your limes are not very juicy, roll them firmly on the counter before cutting to release more juice.
How to serve
Serve slightly chilled, on its own in a deep plate or bowl, or as a colorful side on a platter next to grilled chicken, pork, or fish. For a more filling meal, add warm tortillas or toasted bread and a simple bean dish on the side.
Ingredients
- nopales fresh cactus pads, cleaned and cut into strips or cubes - 300 g
- cherry tomatoes cut in halves - 200 g
- red onion thinly sliced into feathers - 0.5 piece
- pumpkin seeds hulled, unsalted - 3 tablespoons
- white cheese similar to feta crumbled into cubes or with your fingers - 80 g
- fresh coriander chopped leaves - 2 tablespoons
- lime juice squeezed just before using - 2 piece
- vegetable oil e.g. rapeseed or grapeseed oil - 2 tablespoons
- dried oregano Mexican if possible, but regular is fine - 0.5 teaspoons
- garlic finely chopped or grated - 1 clove
- salt for cooking the nopales and seasoning the salad
- ground black pepper to taste
Preparation
- Rinse the nopales, remove any remaining spines if there are any, and cut into strips or small cubes. Place in a pot, cover with water so they are submerged, and add a pinch of salt.
- Bring the water with the nopales to a boil and cook over medium heat for 8–10 minutes, until the pieces soften like well-cooked cucumber and lose most of their slime. Drain in a colander, rinse with cold water, and leave to drain thoroughly.
- Spread the pumpkin seeds in a dry pan and toast over medium heat for 3–4 minutes, shaking the pan often, until they become fragrant and start to jump slightly. Remove from the pan so they don’t burn and let cool.
- In a large bowl, mix the lime juice, oil, garlic, oregano, a pinch of salt, and pepper. Whisk with a fork until you get a light dressing.
- Add the well-drained nopales, cherry tomatoes, and red onion to the bowl with the dressing. Gently toss so all the ingredients are coated.
- Finally, add the crumbled feta-style cheese, pumpkin seeds, and chopped coriander. Mix very gently so the cheese doesn’t fall apart completely.
- Taste the salad and, if needed, season with extra salt, pepper, or lime juice. Serve right away or after 15–20 minutes in the fridge to let the flavors meld.
Storage
Sałatkę przechowuj w szczelnym pojemniku w lodówce do 2 dni. Pestki dyni zachowają lepszą chrupkość, jeśli część odłożysz osobno i dodasz tuż przed podaniem.
