Salads & starters
Ensalada de nopal (ensalada de nopal)
A Salvadoran salad of nopal cactus pads, tender and slightly slippery once cooked, brightened with tomato, onion and fresh cilantro. Served chilled alongside pupusas and grilled dishes.
Ingredients
Ingredients
Cuisson
Spices & seasoning
Optional extras
On the side
Instructions
- Clean the nopal pads by removing the spines with a paring knife, then rinse them well in cold water.
- Cut them into small cubes or thin strips about 1 cm wide.
- Bring salted water to a boil in a pot, add the nopal pieces and cook for 8 to 10 minutes until tender but still slightly crisp. Drain and let cool.
- Meanwhile, dice the tomato, thinly slice the onion, and finely chop the cilantro and chili.
- In a salad bowl, combine the cooled nopal, tomato, onion, chili and cilantro.
- Season with lime juice, oil, salt, pepper and oregano, then toss gently.
- Let rest 10 minutes in the cool so the flavors blend, then serve chilled.
Variations and tips
Smoky version. Add a pinch of smoked paprika and a little chili powder for a deeper flavor.
Using what's available here. If nopal is hard to find, use cooked green beans prepared the same way.
More ideas
Curtido25 min · 4 serv. · budget-friendlyChirmol10 min · 4 serv. · budget-friendlyPlums with Chili (Ciruela con Chile)5 min · 4 serv. · budget-friendlyGreen Mango with Salt and Lime (Mango Verde con Sal y Limón)10 min · 4 serv. · budget-friendlyPupusas (Salvadoran pupusas)45 min · 4 serv.Sopa de patas3 h 20 · 4 serv.Arroz con elote40 min · 4 serv. · budget-friendlyAtol de anís30 min · 4 serv. · budget-friendly
El Salvador
El Salvador
El Salvador
El Salvador
El Salvador
El Salvador
El Salvador
El Salvador
Original Ecomely recipe.