Alexa Soto's Ensalada de Nopales

Alexa Soto's Ensalada de Nopales
Masienda's July Chef en Residencia Alexa Soto joins us for another delicious, plant-based installment, this time for a refreshing salad made with nopales, or cactus paddles. Alexa treats the nopales by "cooking" them in coarse sea salt to remove their sliminess, retaining the beautiful bright green color with plenty of crunch. Served atop a tostada with sliced avocado, this is the light lunch we want to be eating all summer long.


All Comments


Hi Ana! Yes, you can use Kosher salt instead of coarse salt.



Recipe sounds delicious. Can we use regular Kosher salt instead of coarse sea salt?



Yum! I was confused for a second because it mentions cooking in the video, but the recipe listed doesn’t cook with heat. So the cooking is without heat and references the salting, good to know!

Leave a Comment

Note: Comments must be approved before they are published.