Nopales Salad
Tender, tangy cactus paddles meet bright tomatoes, crisp onion, and peppery cilantro for a refreshing Mexican salad. A quick blanch removes the slime and leaves a satisfyingly crisp texture that soaks up lime and queso fresco.
1 lb nopales, cleaned and cut into 1/2-inch strips
8 cup water
1 tsp baking soda
1 roma tomato, diced
1 red onion, thinly sliced
1 jalapeño, seeded and finely chopped
¼ bunch cilantro, roughly chopped
2 lime, juiced
2 tbsp olive oil
3 oz queso fresco, crumbled
1 tsp salt
1 tsp black pepper, freshly ground
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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