Nopales Salad (Ensalada de Nopales)

• •2 lb nopales, fresh paddles, cleaned and diced into 1/2-inch pieces
• • as needed water
• •1 tablespoon salt
• •0.5 medium white onion, cut into large pieces
• •2 large garlic cloves, peeled
• •1 large bay leaf
• •0.5 medium white onion, finely diced
• •2 medium roma tomatoes, diced
• •0.5 cup fresh cilantro, chopped
• •1 medium jalapeño or serrano pepper, deseeded and minced
• •0.3 cup fresh lime juice
• •2 tablespoon extra virgin olive oil (optional)
• •4 oz queso fresco, crumbled (optional)
• • to taste salt

Instructions

1. 1

   Prepare the nopales: Using a sharp knife or vegetable peeler, carefully remove all spines and 'eyes' from the nopales paddles. Trim the edges. Once cleaned, dice the nopales into 1/2-inch pieces.

2. 2

   Cook the nopales: Place the diced nopales in a large pot. Add enough water to cover them (about 6-8 cups). Add 1 tablespoon of salt, the large pieces of white onion, garlic cloves, and bay leaf. Bring to a boil over medium-high heat.

3. 3

   Simmer and rinse: Reduce heat to medium-low and simmer for 20-30 minutes, or until the nopales are tender and the viscous liquid (baba) has largely dissipated. Skim off any foam that rises to the surface. Drain the nopales in a colander, discard the onion, garlic, and bay leaf. Rinse the nopales thoroughly under cold running water for several minutes to remove any remaining slime. Drain very well.

4. 4

   Prepare fresh ingredients: While the nopales are cooking, finely dice the remaining 1/2 medium white onion, dice the roma tomatoes, chop the fresh cilantro, and mince the deseeded jalapeño or serrano pepper.

5. 5

   Assemble the salad: In a large mixing bowl, combine the thoroughly drained and cooled nopales with the finely diced white onion, diced tomatoes, chopped cilantro, and minced jalapeño or serrano pepper.

6. 6

   Dress the salad: Pour the fresh lime juice over the nopales mixture. If desired, add the extra virgin olive oil. Season generously with salt to taste. Toss gently to combine all ingredients evenly.

7. 7

   Serve: Taste and adjust seasoning as needed. If using, crumble queso fresco over the top just before serving. Serve immediately, or chill for at least 30 minutes for flavors to meld. Enjoy as a main course with warm tortillas or as a refreshing side.

Chef's Tips

• 💡When cleaning fresh nopales, wear gloves to protect your hands from any hidden tiny spines. You can also buy pre-cleaned nopales at some specialty Mexican markets to save time.
• 💡Rinsing the cooked nopales thoroughly under cold water is crucial for removing the natural slime (baba) and ensuring a clean texture.
• 💡For a spicier salad, leave some or all of the seeds in the jalapeño or serrano pepper. For less heat, use only a small amount or omit the chili entirely.
• 💡Ensalada de Nopales is best served fresh but can be refrigerated for up to 2-3 days. The flavors tend to deepen over time.
• 💡Serve this salad with tostadas, as a topping for sopes or tacos, or alongside grilled meats or fish for a complete meal.