Ensalada de Nopalitos
As one of Mexico’s “signature veggies”, nopalitos are very versatile. For this salad, we will combine them with our salsa roja. You may also want to dice a medium-sized tomato to add some seasonal variety. Or follow this recipe for a particularly delicious version with sliced avocado, served with tortilla chips. If you wish, you can dice all the ingredients before tossing them in salsa roja and serving them on tostadas. Sprinkle with a little bit of crumbly cheese for a perfect, perfectly Mexican taste sensation.
If you’re vegan, feel free to leave out or replace the cheese with a dairy-free alternative.
Hint: It’s very easy to make your own tostadas from corn tortillas. Pre-heat your oven to 150°C on upper and lower heat and bake the tortillas on a grill rack in the middle of the oven for about 4 minutes per side until they are nice and crispy.
If you’re vegan, feel free to leave out or replace the cheese with a dairy-free alternative.
Hint: It’s very easy to make your own tostadas from corn tortillas. Pre-heat your oven to 150°C on upper and lower heat and bake the tortillas on a grill rack in the middle of the oven for about 4 minutes per side until they are nice and crispy.
Ingredients
2 jars of Nopalitos María Dolores
5–6 tbsp Salsa Roja María Dolores
30g (1 oz) cheese (cotija or feta)
½ avocado
5–6 tbsp Salsa Roja María Dolores
30g (1 oz) cheese (cotija or feta)
½ avocado
Method
Nopalitos are naturally slimy – the mucilage plays a role in the absorption of water by the cactus plant – which is why you should rinse them under cold running water before transferring them into a large bowl filled with water. Soak for 5 minutes and drain well.
Mix the nopalitos and salsa roja in a bowl. Finely slice the avocado.
Arrange the nopalitos salad on a plate, sprinkle with some crumbly cheese and garnish with avocado slices.
Mix the nopalitos and salsa roja in a bowl. Finely slice the avocado.
Arrange the nopalitos salad on a plate, sprinkle with some crumbly cheese and garnish with avocado slices.