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)
- 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.
- Before garnishing, cover salad and let rest overnight for the flavors to reeeally infuse!
- Please the vegans in your life by omitting the cheese.
+What’s your go-to potluck stunner?
This recipe was lightly adapted from The Spruce.