A Cactus Salad Recipe That’s Truly Succulent

I’m not gonna lie; crafting a cactus salad originally sounded absurd. Between delighting in the cacti patterns from our spring collection and tending to my modest succulent family at home, I wondered if experimenting with this recipe would push my Southwestern foliage enthusiasm into full-blown obsession. As it turns out, my skepticism was the real absurdity.

Upon purchasing a jar of nopalitos (the cooked, edible kind of cactus; no thorns included!), I did some simple chopping, measuring, squeezing, and mixing, which resulted in a delectable creation to either be enjoyed on its own in true salad form, or with a side of tortilla chips. My studio colleagues absolutely devoured this dish, and I could tell if left them feeling pretty ‘prickled’ pink. There’s just something about eating cactus that really brings people together — and earns the chef serious kudos.

Read on to totally stun at your next potluck.

A Truly Succulent Vegetarian Cactus SaladPictured: Cactus Quo Apron,

What You’ll Need

  • 2 cups of jarred nopalitos, strained and rinsed
  • 1 fresh tomato, chopped
  • 1 small white onion, chopped
  • 1/2 jalapeño, seeds removed and chopped (less if you’re spice averse)
  • 1 avocado, 1/2 chopped and 1/2 sliced for garnish
  • 2 tablespoons olive oil
  • 1/2 lime
  • 1 tablespoon dried oregano
  • 1/2 teaspoon salt
  • Black pepper, to taste
  • Crumbled feta (or queso fresco, if you can find it!)
  • Chopped chives (or cilantro, if you prefer)

How-to

  • Add nopalitos, tomato, onion, jalapeño, chopped avocado to a bowl.
  • Drizzle with olive oil, squeeze lime, sprinkle oregano, salt, and black pepper over veggies.
  • Stir to combine.
  • Garnish with chopped chives or cilantro, sliced avocado pieces, and crumbled cheese of your choice.

Handy Tips

  • Before garnishing, cover salad and let rest overnight for the flavors to reeeally infuse!
  • Please the vegans in your life by omitting the cheese.

Bon appetit!

+What’s your go-to potluck stunner?

This recipe was lightly adapted from The Spruce.

About Savannah

If something's happening on stage, you can probably find Savannah there, from house shows and dramatic theater productions to faraway metal gigs and full-on festivals. Otherwise, she spends her days elbows-deep in carb-heavy meals, rattling about years spent overseas, and testing the creative limits of an all-black wardrobe.

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1 Comment

  1. Leah Ortiz 03/26/2018 at 8:34 pm #

    Yum, it sounds good! Reminds me of my grandma’s nopales just a little.

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