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Zesty Grilled Cactus Salad Recipe


Ingredients

Scale
  • 4 whole nopales (cactus paddles)
  • 1 medium red bell pepper
  • 3 medium Roma tomatoes, chopped
  • 1/2 medium white onion, chopped
  • 1 jalapeño pepper, diced
  • 1 medium avocado, chopped
  • 2.25 ounces olives, sliced
  • 2 limes (for juice)
  • 2 tablespoons olive oil
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon Maggi seasoning sauce
  • Kosher salt as needed

Instructions

  1. Remove any spines on the nopales by running a sharp paring knife against the grain of the spines
  2. Slice and score the nopales, keeping base intact for easier handling
  3. Generously sprinkle nopales and bell pepper with salt
  4. Cook nopales and bell pepper on a griddle pan or grill on medium-high for 4 to 5 minutes per side
  5. Remove from heat and let cool completely
  6. In a large bowl combine tomato, onion, jalapeño, avocado, and olive slices
  7. Chop roasted bell peppers and cut nopales into strips and add to the bowl
  8. In a small bowl combine lime juice, soy sauce, olive oil, Maggi seasoning sauce, and salt
  9. Drizzle dressing over salad and lightly toss
  10. Serve salad slightly chilled

Notes

  • Always handle cactus paddles with tongs or gloves to avoid any remaining spines
  • Don’t skip the salting step – it helps draw out excess moisture from the cactus
  • Grill the cactus until slightly charred for the best flavor and texture
  • Let the grilled vegetables cool completely before adding to prevent wilting other ingredients
  • Add avocado just before serving to maintain its color and texture

Nutrition

  • Serving Size: 1 cup
  • Calories: 120
  • Sugar: 4g
  • Sodium: 380mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 6g
  • Protein: 3g
  • Cholesterol: 0mg