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.
Published or Updated on: January 1, 2006