Ensalada de Napalitos

Ensalada de Napalitos

Servings 8


  • 4 large nopales julienned
  • ¼ cup olive oil
  • 2 cloves garlic minced
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons fresh lime juice
  • Salt and pepper to taste
  • 1 small to medium jicama julienned
  • 1 pint cherry tomatoes halved
  • ½ medium red onion sliced thin
  • 1 fresh Serrano chile cored and minced
  • 1 bunch cilantro chopped
  • 1 ripe but firm avocado peeled and diced


  • Place nopales in a large pot, cover with cold water, and bring to a boil.
  • Boil for 5 minutes. Drain, rinse well, and repeat with fresh water.
  • Simmer until tender, 10-15 minutes total. Rinse well with cold water.
  • Whisk together the olive oil, garlic, vinegar, and lime juice, and season with salt and pepper.
  • Add the nopales, jicama, tomatoes, onion, Serrano chile, and cilantro. Taste and adjust seasoning.
  • Marinate for at least 30 minutes for flavors to mingle. Just before serving, fold in the avocado
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