• Servings 6
  • Prep 15 min
  • Cook 10-15 min
  • Cuisine
  • Skill Level

Nopales Salad


  • 2 tbs vegetable oil
  • 4 garlic cloves, minced
  • 1 lb Nopales cut into 1/4 inch pieces (available in Latin Markets)
  • 1/4 cup red onion, chopped
  • 2 Serrano chilies, thinly sliced
  • kosher salt and fresh cracked black pepper to taste.
  • 2 large tomatoes, peeled, seeded and diced
  • 6 scallions, diced
  • butter leaves
  • 1/4 lb queso fresco or feta cheese, crumbled
  • 1/4 cup cilantro, choped
  • Dressing:
  • 1 tsp Mexican Oregano
  • 1/4 tsp Dijon mustard
  • 1 tbs cider vinegar
  • 1 tbs lime juice
  • pinch of sugar
  • kosher salt and freshly ground black pepper to taste
  • 2 Tbs vegetable oil

Nopales are prickly pear cactus. They are commonly served in many ways in Mexico.


  • In a large saucepan over medium heat add the oil then add the garlic and onions and saute for several minutes until tender but not browned.
  • Stir in the Nopales and chilies, cover and cook, stirring occasionally until Nopales are almost tender. About 10-15 minutes.
  • The Nopales will give off a sticky substance, but it will disperse with longer cooking.
  • Uncover and continue to cook until the sticky residue has dried up. About 15 minutes more.
  • Season with salt.
  • To make the dressing, in a bowl whisk together the oregano, mustard and vinegar. Whisk in the oil, salt and sugar.
  • Place the Nopales in a bowl and pour the dressing over to coat.
  • Add the tomatoes and scallions a gently mix..
  • Just before serving add the cilantro and toss.
  • Place a butter lettuce leaf on each plate and top with a scoop of the salad.
  • Sprinkle each with cheese.

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