Grilled Cactus Salad with Charred Tomato Vinaigrette
Tender paddles of nopal cactus kissed by the grill and tossed with juicy tomatoes, crisp radishes, creamy avocado, and a smoky charred tomato vinaigrette. This refreshing, nutrient-packed salad showcases one of Mexico's most ancient ingredients in a vibrant, satisfying dish that feels light yet deeply flavorful.
Ingredients
- 6 fresh nopal paddles, thorns and edges trimmed
- 3 Roma tomatoes, halved
- 1/4 white onion, sliced into thick rings
- 2 serrano peppers
+ 9 more ingredients
Instructions
Brush the nopal paddles with 1 tablespoon of olive oil and season with salt. Place on a hot grill or grill pan over medium-high heat and cook for 4 to 5 minutes per side until tender and grill-marked. They will release a sticky liquid which is normal; this will cook off.
At the same time, grill the tomato halves cut-side down, the onion rings, and the whole serrano peppers until charred and softened, about 5 to 6 minutes.
Let the nopales cool slightly, then cut into half-inch strips or bite-sized pieces. Place in a large bowl.
Make the vinaigrette by roughly chopping the charred tomatoes, onion, and serranos and blending with the remaining 2 tablespoons of olive oil, lime juice, oregano, and a pinch of salt until mostly smooth with some texture remaining.
Add the sliced radishes, diced avocado, and cilantro to the bowl with the nopales. Pour the charred tomato vinaigrette over the top and toss gently to combine.
Transfer to a serving platter, top with crumbled queso fresco, and serve at room temperature with warm corn tortillas.
Nutrition Estimate
Per serving • Estimated by Blinner AI