Ensalada de Nopales (Cactus Salad)

*This recipe was created for 6 servings. To adjust the serving quantity, enter a new yield (6 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Jarred cooked nopales (nopalitos), drained and rinsed 3 cups
Diced tomato 1 cup
Fresh cilantro, chopped, plus more for garnish 1/2 cup
Thinly sliced white onion 1/2 cup
Extra-virgin olive oil 2 tbsp
Lime juice 1 tbsp
Finely chopped serrano pepper 2 tsp
Club House Oregano Leaves 1 tsp
Salt 1 tsp
Club House Pepper, Black Coarse Grind 1/2 tsp
Avocado, peeled, pitted and chopped (optional) 1/2 cup
Vegan cheese, chopped (optional) 1/2 cup

chef's tip

Test Kitchen Tip: Nopales are the tear-shaped leaves of the Opuntia or prickly pear cactus, harvested all year long in warm, dry regions of Mexico. The pads are harvested young and have a delicate, tart flavour and crisp yet slightly chewy texture. The juicy leaves are eaten raw or cooked in a variety of Mexican dishes. 


Place all ingredients except avocado and vegan cheese in a large bowl; toss until evenly mixed.

Just before serving, add vegan cheese and avocado if desired, stirring gently to mix. Garnish with additional cilantro leaves. Serve with tortilla chips.

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