Ingredients:

  • 2 cups fresh nopal pads, cleaned and diced (approximately 300g)
  • 1 medium tomato, diced (approximately 150g)
  • 1 small red onion, finely chopped (approximately 100g)
  • 1 cup fresh cilantro leaves, chopped (approximately 30g)
  • 1 jalapeño, seeded and finely chopped (optional)
  • 1 avocado, diced (approximately 200g)
  • 3 tablespoons olive oil (45ml)
  • 2 tablespoons freshly squeezed lime juice (30ml)
  • 1 teaspoon salt (5g)
  • ½ teaspoon ground black pepper (2g)
  • 1 teaspoon ground cumin (2g)

Instructions:

  1. Boil salted water in a medium saucepan.
  2. Add diced nopal pads and cook for 10 minutes until tender.
  3. Drain and rinse under cold water; set aside.
  4. In a large mixing bowl, combine cooked nopal, tomato, red onion, cilantro, and jalapeño (if using).
  5. In a small bowl, whisk together olive oil, lime juice, salt, pepper, and cumin.
  6. Drizzle dressing over the salad, tossing gently to coat evenly.
  7. Gently fold in diced avocado just before serving for a creamy finish.