Cactus Salad

Total Time: 30 minutes
Serves: 4
Cactus Salad
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  • 1 lb of nopales
  • 1 lb small onion
  • 1 green chilli, seeded serrano rajitas
  • 1 tomato, seeded, cut into strips
  • 1 small bunch of chopped cilantro washed and disinfected
  • 1 lemon (juice) or amount to taste
  • Olive oil amount to taste
  • Oregano to taste
  • Salt and pepper to taste
  • 1 avocado optional
  • 1 julienned jicama (suggestion)


  1. Nopales cut in half and then put them into strips and cook in a little water with salt.  If you prefer, cut into cubes. Cut the onion into very thin slices and cut down the rajitas seedless tomato. If you prefer, cut everything into cubes. I like to cut everything into strips.
  2. Place onion and chili rajitas a bowl and add the lime juice, olive oil, salt, pepper and oregano and let it marinate while you cook the nopales.
  3. When cooking nopales pass them to a colander and rinse under running water, drain well and place in a bowl.
  4. Add onion to the salad marinated with nopales, add the tomato and chopped cilantro and stir everything. If you want you can add sliced or diced avocado.
  5. List nopales salad to accompany grilled meat, fried fish, fish fillet, or white or red rice.


  • If you are using jicama, omit onion.
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