Description
Zesty grilled cactus salad (ensalada de nopales) is a vibrant and refreshing dish that brings the essence of Mexico to your table. With tender, smoky cactus paddles mingling with juicy cherry tomatoes, sharp red onions, and fresh cilantro, all drizzled in zesty lime dressing, this salad is perfect as a side dish or a light main course. It’s an ideal addition to summer barbecues and family gatherings, guaranteed to impress both friends and family alike.
Ingredients
Scale
- 4 cactus pads (nopales)
- 1 cup cherry tomatoes, halved
- 1/2 medium red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Rinse cactus pads under cold water and carefully remove thorns. Slice into strips.
- Preheat grill over medium-high heat. Brush cactus strips with olive oil and sprinkle with salt. Grill for 3-4 minutes per side until tender.
- While the cactus grills, chop cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper for the dressing.
- Combine grilled cactus with chopped vegetables in a large bowl. Drizzle with dressing and toss gently.
- Serve immediately or chill before serving if desired.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 3g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: - For added creaminess, consider incorporating diced avocado. - Customize by adding black beans for protein or corn for sweetness.