Ensalada de Nopales con Queso Fresco (Cactus Salad with White Cheese)

A combination of fresh ingredients creates a savory and tasty cactus salad recipe to try out. This unique salad offers a subtle blend of unique ingredients that is excellent to enjoy as a salad dish or garnished over a variety of tasty Latin dishes.

Cactus Paddles

Cactus pads, also often referred to as nopales, are the green leaves of the prickly pear cactus. The leaves can be consumed raw. Whether cactus pads are consumed raw or cooked, the pads need to be prepared the right way prior to consumption. Removing the spines is an important step before moving forward in consuming or cooking the cactus pads. A knife is commonly used to remove the spines. A vegetable peeler can also be helpful in removing the spines. Using both a knife and a vegetable peeler can be great kitchen tools for removing cactus spines. 

Cactus pads are rarely found in major retail US supermarkets. These pads are normally found in international markets. There are many Latin and Mexican supermarkets that sell peeled cactus pads. Some stores also have pre-cut and peeled cactus pads, which makes it very convenient. I often prefer to buy fresh peeled cactus pads from my local Mexican supermarket.

Ways to Cook Cactus Paddles

Raw cactus pads are edible and can be enjoyed in different types of dishes without the need to cook them. The raw cactus pads have a crunchy texture, which is great for those who prefer to retain this type of texture for dishes. For a softer texture, cactus paddles can be cooked as well. Boiling is one of the most popular and common ways of cooking cactus paddles. Boiling the cactus paddles creates a soft texture and minimizes the slime it contains. Cactus pads are naturally watery; therefore, boiling the pads may not be the best way to preserve more of a firm texture.

Other ways to cook cactus paddles include grilling, baking, frying, or sautéing. Many people opt for other cooking methods like grilling or sautéing. For this cactus salad, I opted to sauté the cactus paddles. Sautéing the cactus paddles often provides a crisper texture compared to boiling.

Ensalada de Nopales (Cactus Salad) 

Ensalada de nopales is a popular and traditional Mexican cactus salad. Cactus salad can be enjoyed as a salad or served as a topping for a variety of Mexican dishes such as tostadas or tacos. This salad is a combination of fresh sautéed cactus, white onion, tomatoes, cilantro, Mexican white cheese, and a lime salad dressing. 

The salad dressing that I made includes olive oil, fresh lime juice, garlic salt, and oregano. Homemade olive oil and lime juice dressing is a common salad dressing made for cactus salads. Cactus salads can also be consumed without the salad dressing. Freshly squeezed lime juice, a pinch of seasoning, and the natural flavor of cactus make a light and natural salad to enjoy. 

Queso Fresco (White Cheese)

Queso fresco is Mexican white cheese. It is soft with a mild taste that is often used in a variety of Mexican dishes like salads. White cheese is often garnished over cactus salads. Cut-up cube pieces or crumbled white cheese can be added to freshly made cactus salads. Many traditional Mexican cactus salads do not always include white fresh cheese. This is an optional topping and can be added to the salad for additional flavor. Cotija cheese is another great cheese alternative that provides excellent flavor to dishes, including cactus salads. 

Cactus Salad Ingredients

Cactus Paddle: the star ingredient for this salad has a mild and grassy flavor. Sautéed cactus paddles create a naturally light crunch and unique flavor for the dish. 

Salt: Enhances the flavor of the cactus paddles. This also provides a slightly mild salty taste. 

Olive Oil: Adds a mild nutty flavor to the cactus paddles. Alternatives: avocado oil.

White Onion: A mild and slightly sweet flavor with a crispy texture to this cactus salad. Alternative: red onion.

Tomatoes: This provides a slightly sweet, juicy, yet soft texture. Alternative: cherry or grape tomatoes.

Cilantro: Fresh herb flavor that adds a citrusy flavor to the salad. 

Queso Fresco (White Cheese): A soft, mild, and milky texture gives this salad a unique balance of mild flavor and texture. Alternative: cotija cheese.

Salad Dressing

Olive Oil: A great base ingredient that offers a nutty, thick, smooth texture for a salad dressing. Alternative: avocado oil. 

Lime: The acidic and tart flavor provides a mild sour flavor to the salad dressing. Alternative: lemon.

Garlic Salt: A unique blend of garlic and salt flavor—adds a pinch of garlic flavor. Alternatives: salt or garlic powder.

Oregano: This seasoning offers a nice blend of strong and earthy flavors. Alternative: Mexican oregano.

Cactus Salad Instructions 

Cutting the Cactus Pads

1. Rinse the spineless cactus pads. (Make sure the cactus pads are smooth with no spines.)
2. Cut the cactus pads lengthwise.
3. Then cut into cubes. 
4. Cactus pads cube pieces.

Add the cactus cube pieces to a colander, then rinse. 

Heat a skillet. Then add olive oil.

Cook the Cactus Cube Pieces

1. Add the cactus cube pieces to the skillet. 
2. Add salt.
3. Sauté the cactus cube pieces until they turn a dark green. 
4. Let the cactus cube pieces cool.  

Cut the Cactus Salad Ingredients 

Cut the onion into small pieces. 
Cut the tomatoes into small pieces. 
Cut the cilantro into small pieces.  

1. Queso Fresco (Mexican White Cheese)
2. Cut the cheese into strips. (Cut lengthwise)
3. Then cut into cubes. 

 Cactus Salad Ingredients 

Salad Dressing

1. In a small bowl, add olive oil, fresh lime juice, garlic salt, and oregano.
2. Whisk until fully combined. 

Assemble the Cactus Salad Bowl

1. In a bowl, add the sautéed cactus cube pieces.
2. Add the cut onion, tomatoes, and the white cube cheese pieces.
3. Then add the cilantro and the salad dressing. 
4. Gently mix the ingredients until combined. 
   
   
   
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Storage

Cactus salad can be stored in an airtight container in the refrigerator. Prepared cactus salad is not recommended for freezer storage, though properly cleaned fresh cactus pads can be frozen in freezer bags or containers.

Summary 

Ensalada de Nopales (cactus salad) can be a nutritious salad that contains fresh ingredients to enjoy. This salad has a unique flavor and texture that many people find delicious, while others may not agree with the texture and taste. This salad may not be favorable for everyone, but for others it is a delightful and light salad that has many benefits.

Cactus pads are edible raw or cooked. In addition, cactus salad can be enjoyed just as a salad or included in several dishes, including tacos and scrambled eggs. Cactus salad is a light and uniquely flavored salad that I like to add to tostadas and eggs. It is a unique traditional Mexican salad that I enjoy not only as a salad but also as a great topping on a variety of Mexican dishes.

Recipe

Ingredients

• 5 Nopal pads 
• 1 teaspoon of salt 
• 1 tablespoon olive oil 
• ½ white onion or 1 cup onion 
• 2 small red tomatoes or 1 ½ cups of tomatoes 
• ½ cup cilantro 
• 6 oz queso fresco (half the queso fresco cheese circle) 

Salad Dressing 

• ¼ cup olive oil 
• 2 tablespoons fresh lime juice 
• ½ teaspoon oregano 
• ¼ teaspoon garlic salt 

Instructions

Cactus pads. Wash the cactus pads. Cut the cactus pads into small cubes. Add the cactus cube pieces to a strainer, then rinse with water.

Sauté the cactus cubes. Heat a skillet, then add olive oil. Add the cactus cube pieces. Add salt. Sauté until the cactus cubes turn a dark green, about 10-15 minutes. 

Cactus salad ingredients. Cut the onion, tomatoes, and cilantro into small pieces. Then cut the queso fresco (white cheese) into cubes.

Salad dressing. In a small bowl, add olive oil, fresh lime juice, garlic salt, and oregano. Whisk until combined.

Cactus salad bowl. Add the sautéed cactus cube pieces to the bowl. Then add the cut tomatoes, onion, cilantro, and queso fresco, then lightly coat the salad with the salad dressing. Gently mix until combined.