(Ensalada de Nopalitos)
I like to get my nopalitos fresh from my neighborhood grocery, with their thorns removed and already cut. If you can’t find them that way, though, feel free to substitute the jarred variety and skip the cooking step. Just be sure to rinse them off since they’ll be slimy in their cactus juices.
2 pound nopales, diced or cut into small strips
¼ cup olive oil
2 tablespoons vinegar
2 tablespoons freshly squeezed lime juice
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 ripe tomatoes, chopped
1 cup coarsely chopped fresh cilantro
½ red onion, thinly sliced
1 serrano pepper, minced
1 firm but ripe avocado, pitted (see Avocado Salad) and diced
½ cup crumbled cotija cheese
Bring a large pot of water to a boil over high heat. Add the nopales and boil until softened, about 10 minutes. Rinse three times in cold water until they stop feeling slimy. Drain well and set aside.
In a large bowl, combine the olive oil, vinegar, lime juice, garlic, oregano, salt, and black pepper. Add the nopales, tomatoes, cilantro, onion, and serrano and gently toss. Taste and add a bit more salt, if you think it needs it. Refrigerate for about 15 minutes to let the flavors infuse.
Carefully toss in the avocado and cheese just before serving. Serve cool or at room temperature.
NOTE: This salad makes a colorful accompaniment to a variety of grilled meats and makes a great filling for tacos and burritos, too. Feel free to omit the serrano if you want your salad to be milder.