Photograph of the finished Ensalada de nopales

Mexico · Gỏi xương rồng nopal

Ensalada de nopales

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Nopal cactus leaves Nopal cactus leaves 1.3 lb
  • Photograph of Tomato Tomato 4
  • Photograph of Onion Onion 1
  • Photograph of Coriander Coriander 0.7 oz
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 3.5 oz
  • Photograph of Dried oregano leaves Dried oregano leaves 0.1 oz
  • Photograph of Olive oil Olive oil 2 ⅔ tbsp
  • Photograph of Lime Lime 2
  • Photograph of Chilli Chilli 2
  • Photograph of Salt Salt 0.3 oz

Method

  1. 1 Remove the thorns from the cactus leaves, cut them into sticks, and boil them in salt water for 10 minutes to remove the slime.
  2. 2 Rinse the nopal under cold running water and let it drain thoroughly.
  3. 3 Dice the tomatoes, onions, and fresh peppers, and finely chop the cilantro.
  4. 4 Mix everything together with olive oil, lemon juice, crushed oregano leaves, and salt.
  5. 5 Chill for 10 minutes, then sprinkle with crumbled fresh cheese before serving.
Start cooking