Alexa Soto's Ensalada de Nopales

July 17, 2023

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.

Ensalada de Nopales

Alexa Soto

Rated 4.9 stars by 9 users

Ingredients

6 nopales (cactus) paddles
3 tbsp coarse sea salt, plus more to taste
1lb heirloom tomatoes, chopped
½ small white onion, finely diced
1 bunch cilantro, minced
3 tbsp extra virgin olive oil
1 tsp garlic powder or 2 garlic cloves, minced
Ground pepper
To serve: tostadas, sliced avocado

Directions

If your nopales paddles have the thorns already removed, proceed to the next step. If you purchased nopales with the thorns on, carefully remove them using a sharp knife.
Dice nopales and add to a large bowl. Cover with coarse sea salt and toss well by hand, for approximately 5 minutes. Allow to sit for 5 additional minutes.
Rinse nopales under cold water, agitating constantly to remove any remaining salt.
Add nopales to a bowl along with the other ingredients (tomatoes through pepper), adjusting quantities and seasoning to your liking.
To serve, place a large spoonful or two of ensalada de nopales atop a tostada, and garnish with a few slices of ripe avocado.

Alexa Soto's Ensalada de Nopales

Alexa Soto's Ensalada de Nopales

Ensalada de Nopales

Ingredients

Directions

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