Mexican Cactus Salad (Lime-Dressed Nopal Cactus Pad)
Nopales (prickly pear cactus pads) are cleaned of their spines, boiled until tender-crisp, and tossed with diced tomato, onion, and fresh cilantro in lime juice. The cactus has a slightly mucilaginous quality when cooked, similar to okra, with a mild, green-bean-like taste. Lime acidity and cilantro's herbal punch pair naturally with the cactus's vegetal flavor. In Mexico this salad commonly accompanies tacos, grilled meats, or beans, and nopales are valued for their high fiber and low calorie content.
Adjust Servings
Instructions
- 1
Trim and dice nopales, then rinse well under running water.
- 2
Boil nopales in salted water for 10-12 minutes to reduce slime.
- 3
Rinse cooked nopales in cold water and drain thoroughly.
- 4
Dice tomato and onion, and chop cilantro.
- 5
Toss everything with lime juice and olive oil, then season with salt.
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