A riot of colors covers the plate, delicately charred pieces of green nopales scattered amongst vibrant chunks of red bell pepper and tomatoes, sprinkled with flecks of white crumble cheese, all resting on a bed of crisp romaine lettuce. Drizzled over all this is a creamy, avocado-based dressing that lends an appealing sheen to the ingredients.

Charred Nopales Salad with Avocado Vinaigrette

Name: Charred Nopales Salad with Avocado Vinaigrette
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 large Nopales (cactus paddles) cleaned and diced; 1 large Red bell pepper diced; 1⁄2 cup Cherry tomatoes quartered; 2 heads Romaine lettuce chopped; 1⁄2 cup Crumbled queso fresco; 1 large Avocado for vinaigrette; 1 large Lime juiced for vinaigrette; 2 tablespoons Extra-virgin olive oil for vinaigrette; to taste Salt and pepper

Hearty, vibrant salad with charred nopales and creamy dressing.

Category Main Course

Prep 15 minutes

Cook 15 minutes

Style Mexican

Technique Grilling

Diet Friendly Low-Carb

Daily recipe · January 13, 2025

A little about this dish

This is a delightful low-carb spin on a traditional Mexican dish, Cactus Salad, also known as Ensalada de Nopales. The nopales, or cactus paddles, are native to Mexico and are incredibly nutrient-dense. In this dish, they are paired with a host of fresh ingredients to create a salad that is both hearty and satisfying.

Ingredients (for 4)

Nopales (cactus paddles) — 4 large — cleaned and diced
Red bell pepper — 1 large — diced
Cherry tomatoes — 1⁄2 cup — quartered
Romaine lettuce — 2 heads — chopped
Crumbled queso fresco — 1⁄2 cup
Avocado — 1 large — for vinaigrette
Lime — 1 large — juiced for vinaigrette
Extra-virgin olive oil — 2 tablespoons — for vinaigrette
Salt and pepper — to taste

Preparation

Step 1 — 🌵🔥❄️

Heat your grill or broiler and cook the cactus paddles until they are tender and have a few charred spots. Let them cool.
Step 2 — 🔪🥗🧀

Chop the cooled cactus paddles into bite-sized pieces. In a large salad bowl, combine them with diced bell pepper, quartered tomatoes, chopped lettuce, and crumbled queso fresco.
Step 3 — 🥑🍈🧂

Blend together a large avocado, the juice of a large lime, and 2 tablespoons of extra-virgin olive oil until smooth. Then, season it with salt and pepper.
Step 4 — 🥗🥣🥄

Drizzle the salad with the avocado vinaigrette and toss gently to combine everything.

A final fox tip

Don't worry if your cactus paddles release a gooey substance while grilling - this is normal and will evaporate with cooking. For individuals with dairy restrictions, the cheese can be removed to keep it dairy-free. Moreover, adding a garnish of toasted pumpkin seeds or a few slices of grilled shrimp can add additional protein and elevate the dish to a whole new level.