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Mexican Cactus Salad

Course Salad
Cuisine Mexican
Keyword cactus salad, Nopales salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author LDS’s Mom

Ingredients

  • 1 medium onion, diced
  • 1 green onion, cut small
  • 2 cloves garlic, minced
  • 4 cactus pads or Nopales
  • 2 medium Roma tomatoes, diced
  • 1 medium avocado, cut small
  • About 2 tbsp chopped cilantro
  • 1 medium lemon, juiced
  • Salt to taste
  • 1/4 tsp black pepper
  • 1 tsp oregano
  • About 2 to 3 tbsp olive oil

Instructions

  1. First, cut the cleaned cactus pads or Nopales into small pieces.

  2. Place in a large saucepan and cover with water.

  3. Add about 1 tsp salt.

  4. Let boil over medium heat for about 20 minutes or until softened.

  5. Drain in a colander, then rinse under running water in the sink. Set aside.

  6. In a serving bowl, Put the diced tomatoes, chopped cilantro, the diced onions, minced garlic, the cooked cactus and the avocado.

  7. Add lemon juice on the avocado.

  8. Add a pinch of salt( or to taste).

  9. Add oregano and olive oil.

  10. Gently mix everything.

  11. Enjoy.

Recipe Notes

  • When you cook the cactus pieces in salted water, you can add an onion( halved) and 2 cloves garlic that you will fish out and discard once cooked.