Fresh cactus leaves, juicy tomato and crumbly queso fresco come together in a satisfying main-course salad. Serve it with warm corn tortillas for a hearty lunch or dinner.
Nopales are the flat, edible pads of the prickly pear cactus. Buy them fresh at a Mexican grocery store or market; the spines have often already been removed, but check the pads before you cut them. Their flavor is mild and green, somewhere between green beans and green bell pepper, with a slight tang. Nopales release a sticky liquid as they cook. That’s normal: cut them into strips and cook until tender and most of the liquid has disappeared. Draining them well and rinsing them briefly helps keep their texture pleasantly fresh.
This modern main-course salad is inspired by Mexican ingredients, but it isn’t a traditional regional recipe. Each ingredient has a simple role: the nopales are tender and mildly earthy, tomato adds juiciness, raw red onion brings a little sharpness, and cilantro adds a fresh, herby aroma. Lime juice brightens everything up; a little olive oil helps the dressing coat the ingredients. Queso fresco adds a mild, creamy, crumbly bite without overpowering the other flavors.
Fresh nopales aren’t easy to find everywhere. You can also use jarred nopales for this dish: drain them well and rinse them to mellow the brine. They’re usually already cooked, so add them once the tomato, onion and dressing are ready. Queso fresco is also available at Mexican grocery stores. Feta works as a substitute, but it’s saltier and sharper, so taste the salad before adding extra salt. A mild, crumbly fresh cheese is closer in flavor.
Serve the salad with warm corn tortillas, so you can scoop up the nopales and tomato with them. Warm the tortillas in a dry skillet and keep them covered while you eat to help them stay soft. For a more substantial meal, serve black beans on the side; keep them separate so the fresh flavors of the salad remain distinct. The salad is best shortly after mixing, while the tomato is still firm and the onion crisp. If making it ahead, cover and refrigerate the cooked nopales and chopped vegetables, then mix in the dressing and queso fresco just before serving.
Cut the nopales into strips about 1 cm wide. Bring the water and 1 tsp salt to a boil in a large pot.
Add the nopales and cook for 10–15 minutes, until tender and most of the sticky liquid has disappeared. Drain in a colander, rinse briefly with cold water and drain well.
Meanwhile, cut the tomatoes into small pieces and the red onion into thin half-rings. Coarsely chop the cilantro.
In a large bowl, whisk the juice of 1½ limes with the olive oil, remaining ½ tsp salt and black pepper.
Add the drained nopales, tomato, red onion and cilantro to the dressing and toss to combine. Crumble the queso fresco over the top and mix gently. Taste and add a little more lime juice if needed.
Warm the corn tortillas in a dry skillet, about 30 seconds per side. Serve the salad with the remaining half lime cut into wedges and the warm tortillas.
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