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Ensalada de Nopales

Serves 4 to 6 Salad vegetarian, Salads

Ensalada de Nopales

Ensalada de Nopales is a staple of central Mexican cuisine, a dish that graces tables with its vibrant freshness. It's the kind of salad that feels at home during a weekday lunch, bringing together the simplicity and brilliance of local ingredients. This version is straightforward, capturing the essence of family-style cooking where each component shines, yet harmonizes perfectly with the others.

The salad delivers a refreshing, tangy flavor from the nopales and lime juice, balanced by the creamy texture of queso fresco. The crispness of the onion and the heat from serrano chiles invigorate the palate, while a sprinkle of Mexican oregano ties everything together. It's a dish that speaks directly to the senses, inviting everyone to savor its uncomplicated pleasures.

Ingredients

  • 800 g (1 3/4 lb)nopales — cleaned, diced, and boiled until tender
  • 4roma tomatoes — diced
  • 1/2white onion — finely chopped
  • 1 bunchfresh cilantro — chopped
  • 2serrano chiles — thinly sliced
  • 200 g (7 oz)queso fresco — crumbled
  • 3 tbspolive oil
  • 2 tbsplime juice
  • 1 tspMexican oregano — crumbled
  • 1 tspfine salt

Method

  1. Start by preparing the nopales. Trim the edges and peel off any spines using a small paring knife. Cut the nopales into strips about 1 cm (1/2 inch) wide and 5 cm (2 inches) long. This ensures even cooking and a pleasant texture in the salad.
  2. Place the cut nopales in a medium saucepan and cover them with water. Add a pinch of salt and bring to a gentle boil over medium heat. Cook until the nopales turn a darker green and are tender, about 10 minutes. Drain them in a colander and rinse under cold water to stop the cooking process and remove any sliminess.
  3. While the nopales are cooking, prepare the other vegetables. Dice the 4 roma tomatoes into small, even cubes and finely chop the 1/2 white onion. Place the diced tomatoes in a colander, sprinkle with a little salt, and let them sit for about 5 minutes to drain excess moisture. This step prevents the salad from becoming watery.
  4. Finely chop the bunch of fresh cilantro and the 2 serrano chiles, removing the seeds if you prefer less heat. Crumble the 200 g (7 oz) of queso fresco into small pieces. Set these aside to add later.
  5. In a small bowl, whisk together 2 tbsp lime juice, 3 tbsp olive oil, 1 tsp Mexican oregano, and 1 tsp fine salt. Whisk until the mixture is emulsified and has a bright, tangy aroma. This dressing will bring all the flavors together.
  6. In a large mixing bowl, combine the cooked nopales, drained tomatoes, and chopped onion. Gently toss them with the dressing, ensuring all pieces are lightly coated without bruising the tomatoes or nopales.
  7. Fold in the chopped cilantro, serrano chiles, and crumbled queso fresco. Mix gently to incorporate these delicate ingredients without breaking them apart.
  8. Cover the salad and chill it in the refrigerator for about 15 minutes to let the flavors meld. Serve cool, accompanied by tostadas or as a refreshing side to your main dishes.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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