What do nopales taste like?

Nopales have a mild, slightly tart flavor and a texture that’s somewhat similar to green beans or okra. When cooked, they become tender and absorb the flavors of the ingredients they’re paired with.

Where can I find fresh nopales?

You can typically find fresh nopales in Mexican grocery stores or in the produce section of larger supermarkets. They’re often sold with the thorns removed, but you may still need to trim them at home.

Is watercress traditionally used in Mexican dishes?

Watercress isn’t a traditional ingredient in Mexican cuisine, but its fresh, peppery flavor makes it a versatile addition to many dishes. In this case, it adds a modern twist to a classic recipe without compromising its authenticity.

Can I make this salad ahead of time?

Yes! You can prepare the cactus and other vegetables ahead of time, but I recommend adding the watercress and queso fresco just before serving to keep the salad fresh and crisp.

Nopalitos Salad with Watercress and Queso Fresco

Description

Traditionally made with tender cactus, juicy tomatoes, and crumbled queso fresco, this beloved Mexican dish now features a new star: Watercress. The peppery bite of watercress adds a refreshing layer of flavor, while also bringing a powerhouse of nutrients to the table.

Ingredients

Scale

3 pounds cactus pads, thorns removed and chopped
1/3 piece white onion
3 garlic cloves
1 cilantro bunch, divided
1 ½ teaspoon salt, divided
1 bunch B&W Watercress, chopped
2 Roma tomatoes, chopped
1 small red onion, chopped
5 ounces queso fresco, crumbled
1 tablespoon olive oil
¼ teaspoon black pepper
Tostadas or corn tortilla chips to serve with

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Instructions

Combine cactus, onion, garlic cloves, ½ cilantro bunch and 1 teaspoon salt in a 5-quart pot over medium heat. Cook for 35 minutes, stirring every few minutes. Remove from heat and let cool. Remove onion, garlic cloves and cilantro sprigs and discard. Transfer cactus to a strainer and run under cold water. Drain.
Chop remaining cilantro and transfer cactus to a large salad bowl. Add watercress, tomatoes, onion, queso fresco, remaining chopped cilantro, olive oil, remaining salt and black pepper. Toss until evenly combined. Serve with tostadas or corn tortilla chips.