Ensalada de Nopales

This post may feature affiliate links. Please read our disclosure policy.

Ensalada de nopales, also known as cactus salad, is a quick, easy, and refreshing Mexican dish. It features nopales (cactus pads), ripe Roma tomatoes, zesty dressing, and creamy queso fresco. Serve it alongside your favorite tacos or as a standalone dish for a light lunch or dinner.

❤️ Why you’ll love this recipe

• Refreshing: The natural crunch and tangy flavor of nopales make this salad a vibrant and refreshing addition to any meal.
• Versatile serving options: While ensalada de nopales makes a great standalone dish, it also pairs well with a variety of mains like tlacoyos and tacos.
• Healthy choice: This recipe is packed with antioxidants from cactus, tomatoes, and other fresh ingredients.
• Vegan-friendly: Enjoy a classic Mexican dish in a dairy-free and vegan way!

If you love ensalada de nopales, you should really check out our couscous salad, vegan pasta salad, vegan chickpea salad, or tomato cucumber salad.

🌵 What is ensalada de nopales?

Ensalada de nopales has roots in traditional Mexican cuisine, representing the versatile use of cactus plants. To make it, you first need to clean the nopales, also known as cactus pads, and dice them into nopalitos (little nopales).

You then need to cook or soak them to remove the infamous slime (babas) that oozes out — not unlike okra. Throw in diced vegetables, a little lime, and a garnish of cilantro and vegan queso fresco. Not too intimidating, right?

Once combined, this cactus salad is light, fresh, and simple — three words we love to hear when it comes to food. Once you know how to clean and prepare nopales, you’ll be laughing straight to the dinner table!

📜 History of nopales

Nopales have been cultivated in Mexico for hundreds of years. In fact, the Aztecs utilized them for consumption, rituals, and medicine.

Nopal translates to “fruit of the earth” in the Nahuatl language, and it was used to cure ailments like fevers, diarrhea, and other infections. Talk about a superfood!

As you can see, cacti are an incredibly important part of Mesoamerican history, shaping many of the meals consumed in modern-day Mexico, like jugo verde. There is even one included in the Mexican coat of arms.

🌱 Is ensalada de nopales vegan?

The core ingredients of ensalada de nopales are inherently vegan-friendly. However, sometimes cheese is added in, making these versions vegetarian.

In this recipe, we’ve included vegan queso fresco to impart creamy and tangy flavors without the need for dairy.

🛒 Ingredients & substitutions

• Nopales: Nopales have a crisp, citrusy flavor with a texture similar to okra. Check for them at your local Mexican or Latin American food market. If they’re not available, you can use green beans as an alternative, though the taste will differ.
• Roma tomatoes: Add acidic, tangy, juicy notes without watering down the salad. Cherry or grape tomatoes are the next best options.
• White onion: Brings a crisp texture and mild pungency. If you don’t have white onions on hand, you can use yellow or red onions instead. 
• Serrano chiles: Provide a kick of heat and a garden-fresh flavor. Jalapeños make a good substitute if you are sensitive to spice.
• Lime juice: Imparts a tangy freshness. Lemon juice can be used in a pinch.
• Olive oil: Balances the tang with a smooth richness. If you don’t have any olive oil, you can try avocado, grapeseed, sunflower, safflower, or canola oil. 
• Mexican oregano: Offers a unique aromatic depth, different from regular oregano. If Mexican oregano is unavailable, marjoram is the next best choice.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

📝 How to make ensalada de nopales

Step 1: Clean the nopales

Using a towel or just holding it carefully, prepare the nopales by cutting around both edges to remove the outer thorns. For the rest, run the edge of your knife in a horizontal fashion all over the paddle until the thorns are gone.

Step 2: Cook the nopales

Chop the clean nopales into small rectangles, rinse them in a colander, then simmer them in a large pot with water and salt until the nopales are tender and slightly darker green.

Step 3: Prep the rest

In the meantime, prep the tomatoes, onion, serrano, cilantro, avocado, and queso fresco. In a separate bowl, mix the zesty lime dressing.

Step 4: Assemble the salad

After they’re cooked, transfer the nopalitos back to a strainer. Rinse them under cold water while vigorously mixing them to remove the slime. Combine the rinsed nopalitos with the tomatoes, onions, and serrano.

Toss the salad with dressing, then top it with any of your favorite garnishes. Happy eating!

If you have questions about this ensalada de nopales recipe, check out our FAQs or leave a comment down below!

🌮 How to serve ensalada de nopales

As we said, ensalada de nopales can be enjoyed in so many different ways! Serve it as-is with vegan queso fresco and avocado on top, or pair it with these options:

• On top of tlacoyos or huaraches
• Served in or on black bean tacos
• Layered on tostadas
• Paired with a tofu scramble for breakfast
• Served to the side of pan-fried tofu
• As a standalone dish for a light lunch

🌡️ Storage & reheating

Although ensalada de nopales is best enjoyed fresh, follow these simple tips to keep it fresh for longer:

• Fridge: Keep your cactus salad in the fridge for up to 2-3 days after making it. If you can, use airtight glass containers so the flavors stay locked in.
• Freezer: We don’t recommend freezing this recipe since the cactus texture will change too much as it thaws.

♻️ Variations

• Bean inclusion: Mix in cooked black beans or white beans for added protein.
• Carrots: Try adding carrots to lend more crunch and a mild sweetness.
• Red peppers: Mix in diced red bell peppers for a sweet crunch and vibrant color.
• Seeds: Sprinkle roasted pumpkin or sunflower seeds to add in some healthy fats.
• Roasted corn: Mix in some roasted corn for a charred, sweet element.
• Lettuce base: This salad works great over a bed of chopped romaine lettuce.
• Pickled red onions: For a tangy and sweet contrast, mix in some pickled onions.
• Fresh: Some people prefer the flavors of fresh cactus in their salad. Try yours both ways to see which way you like best.

🧑‍🍳 Top tips

• Be careful with the nopales: When handling the cactus paddles, wear gloves, use a towel, or just hold the very tip where there are fewer spines!
• Use a sharp knife: When working with nopales, make sure your knife is sharp!
• Boiling nopales: Some sources swear by boiling nopalitos with a tomatillo husk. We haven’t personally tried this, but you can give it a try to get rid of more slime.
• Texture: Ensure the nopales are tender but still retain some crunch.
• Mix carefully: Gently fold in ingredients to maintain the structure of the salad.

💬 FAQ

🍴 More salad recipes

If you loved this ensalada de nopales recipe, take a peek at some more salads like these:

• Vegan Potato Salad: Tender potatoes tossed in crunchy mix-ins and a spicy, tangy, and creamy sauce.
• Kale Caesar Salad: Creamy Caesar dressing mixed with kale, tempeh, and chickpea croutons.
• Sweet Potato Salad: Featuring add-ins like beans, chipotle powder, jalapeños, corn, and lime.
• Vegan Macaroni Salad: A simple 30-minute salad mixed with a creamy sauce.

Note: We’ve updated this post to include new information and helpful tips about the recipe.