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Ensalada de Nopales

Ensalada de Nopales Recipe

Warm weather calls for a zesty salad!


3-4 medium nopal pads, spineless
2-3 fresh medium tomatoes, diced
2-3 green onions, chopped
1 bunch of cilantro, chopped
juice from 1 lime
salt and pepper to taste
¼ teaspoon dried Mexican oregano
2 tbsp Tia Lupita Peanuts Salsa Macha
¼ cup crumbled cotija cheese

Tia Lupita Grain-Free Cactus Tortillas, optional

1. Clean the nopal pads of spines and wash them very well. Slice the nopales into thin slices and put them in a pot with water to cover them. Add 1/2 teaspoon salt. Cook the nopales on medium high heat until tender, for about 15-20 minutes.
2. Meanwhile, chop the green onions, tomatoes and cilantro. Set them aside.
3. When the nopales are cooked, drain the water and place in icy cold water to stop the cooking process. When cool, throw into a salad bowl with the onion, tomatoes, cilantro and dried Mexican oregano. Squeeze the juice of the lime over the salad. Add Salsa Macha. Taste for salt and pepper and mix everything together. Sprinkle crumbled cheese over and serve.
4. It goes very well with grilled meat, cooked beans, in eggs, tacos etc. We recommend enjoying them in a warm Tia Lupita Tortilla. Enjoy!

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