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Southwestern Cactus Salad

Southwestern Cactus Salad

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  • Ready In

Lupe Burke

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet


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


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.


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.