Nopal Salad: Ensalada de Nopalitos

articles Food & Cuisine Recipes

Karen Hursh Graber

The market ladies in Puebla sell this salad ready-made, ladling it into plastic bags to “take-out.” The basic recipe consists of nopales, green onions and cilantro; other ingredients, such as tomatoes, can be added to taste. I like to dress the salad lightly with a little bit of olive oil and lime juice, although many people do not. It can be used in tacos or as a garnish on tostadas, and is a good accompaniment to grilled meat, chicken or fish.


  • 3 cups diced nopales, cooked until tender and rinsed under cold water
  • 1/2 cup finely chopped green onion
  • 1/2 cup diced radishes
  • 1/4 cup finely chopped cilantro leaves
  • 2 tablespoons olive oil
  • juice of 1 fresh lime
  • 1/4 teaspoon crumbled, dried oregano leaves
  • salt and pepper to taste
  • 1-2 serrano chiles, finely chopped (optional)


Place the nopales in a salad bowl with the other vegetables and the cilantro. Whisk together the olive oil, lemon juice, oregano, salt and pepper, and pour over all. Toss to blend well.

Serves 4-6.

Published or Updated on: January 1, 2006 by Karen Hursh Graber © 2008


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