Southwestern Cactus Salad

Southwestern Cactus Salad

24 Reviews 3 Pics
  • Prep

    1 h 5 m
  • Ready In

    1 h 5 m
Lupe Burke
Recipe by  Lupe Burke

“A delicious spicy salad, made from tender cactus, tomatoes, onions, jalapenos, cilantro, and lemons. This is hot and spicy, so beware!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. In a medium size mixing bowl, combine cactus, tomatoes, onions, jalapenos and cilantro. Squeeze the juice from both lemons over the mixture. Cover and refrigerate for at least 1 hour. Sprinkle with garlic salt (if you'd like) and serve.

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Reviews (24)

Rate This Recipe
JENA-RATOR
49

JENA-RATOR

You might want to drain and rinse the cactus before adding it to the mix, otherwise it has a very slimy affect.

RL5
30

RL5

I grew up with "Nopalitos" and as another reviewer stated it important to DRAIN off & RINSE the slime. In my family we use canned sliced jalapenos and sprinkled the juice over the nopalitos too. The amount you use is up to you cuz it could vary from mild to hot. We add approx 1 tsp. crushed oregano, I make this as a summer salad along with carne asada. Remember to refrigerate before serving. Absolutely delicious.

SushiMoochi
28

SushiMoochi

My family has been making this salad for years. My father doesnt like cilantro, and others not a fan of raw onions, so both are placed on the side if someone wishes to add them in. However, we do add avocado. Just dice it up and toss it in with the other ingredients. It adds so much more to this salad.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 30 cal
  • 2%
  • Fat
  • 0.3 g
  • < 1%
  • Carbs
  • 8.2 g
  • 3%
  • Protein
  • 1.7 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 131 mg
  • 5%

Based on a 2,000 calorie diet

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