Nopal Salad

Cactus pear fruit is Nopales (plural) in Spanish. Nopales are rich in soluble and insoluble fiber. I love how they can be enjoyed with scrambled eggs, as salad or substitutes a tortilla.

  • 2 cups cactus
  • 3 roma tomatoes
  • ½ medium purple onion
  • ¼ cup cilantro (chopped)
  • 6 radishes
  • ½ serrano pepper
  • 2 tablespoons olive oil
  • 1 tablespoon oregano
  • salt (as preffered)
  • tortillas
  • You have the option of using precooked cactus that is usually found in the Hispanic aisle section. If using raw cactus, go for the pre-cut to avoid the hassle of removing the thorns.
  • To cook raw cactus, fill a medium saucepan with 2 quarts of water and allow it to boil. Add cactus, and salt to your preference and cook for 15 minutes. Cactus will turn from bright green to a darker olive green when cooked.
  • Using a strainer, strain all the water and run cactus through cold water, set aside and allow to cool.
  • In a salad bowl, add olive oil, oregano, and salt.
  • Dice tomatoes, onions, cilantro, radishes and serrano and add into salad bowl.
  • Add cactus to the salad and mix.
  • Add salt to taste and enjoy.