🟡
Medium
Ingredients
- 400g fresh cactus paddles (nopales), cleaned and diced
- 2 large ripe tomatoes, diced
- 1/2 white onion, finely chopped
- 1/4 fresh cilantro bunch, chopped
- 2 limes, juiced
- 2 tbsp extra virgin olive oil
- to taste sea salt and black pepper
- optional fresh jalapeño, sliced
Instructions
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1Rinse the cactus paddles thoroughly to remove the spines. Cut into small cubes.
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2Boil the diced nopales in salted water for 8-10 minutes until tender but still crisp. Drain and rinse with cold water.
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3In a large bowl, combine the cooked nopales with tomatoes, onion, and cilantro.
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4Pour lime juice and olive oil over the mixture. Toss gently to combine.
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5Season with salt, pepper, and jalapeño if desired. Let rest for 5 minutes before serving.