Nopal Cactus Salad

🛒 Ingredients

• Fresh Nopales (cactus paddles), cleaned and diced 150 g · 24 kcal
• Roma Tomato, diced 80 g · 14 kcal
• White Onion, diced 30 g · 12 kcal
• Fresh Cilantro, chopped 10 g · 2 kcal
• Fresh Jalapeño, diced (optional) 10 g · 3 kcal
• Lime Juice, freshly squeezed 15 g · 5 kcal
• Olive Oil 5 g · 45 kcal

👨‍🍳 Instructions

1. First, carefully clean the nopales by scraping off any thorns and then dice them into small, uniform pieces. Bring a pot of salted water to a boil, add the diced nopales, and cook for 15-20 minutes until tender and the mucilaginous liquid (baba) has reduced.
2. Drain the cooked nopales well and rinse them under cold water to remove any remaining mucilage, then set aside to cool.
3. In a large bowl, combine the cooled nopales with the diced tomato, white onion, chopped cilantro, and diced jalapeño (if using).
4. In a small bowl, whisk together the fresh lime juice, olive oil, and a pinch of salt until well combined. Pour the dressing over the salad ingredients and toss gently to ensure everything is evenly coated.
5. Season with additional salt to taste if needed, then serve immediately as a side dish or light main course, perhaps garnished with fresh avocado slices.