Ensalada de Nopales Asados (Grilled Cactus Salad)
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Updated Apr 06, 2025, Published May 13, 2021
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This delicious Grilled Cactus Salad (also known as Ensalada de Nopales Asados, Nopales a la Mexicana, or Nopalitos) is a traditional Mexican dish that you simply have to try!
It’s quick to make, refreshing to eat, and naturally vegan—making it the perfect addition to your barbecue spread. Oh, and the leftovers? Sauté them with some eggs for breakfast. YUM!
While I was in Oaxaca a few years back, I had the most amazing ensalada de nopales at a restaurant called La Biznaga. As soon as I took a bite, I told myself I was going to recreate it at home and share it with you. This, my friends, is the super tasty result of my kitchen adventures.
Table of Contents
- What is Grilled Cactus Salad (Ensalada de Nopales Asados)?
- Why This Is Muy Bueno
- Ingredients & Substitutions
- Optional Variations
- How to Make Grilled Cactus Salad
- Serving & Topping Suggestions
- Grilled Cactus Salad Expert Tips & Tricks
- Storage Instructions
- Frequently Asked Questions
- more cactus inspiration
- Ensalada de Nopales Asados (Grilled Cactus Paddle Salad) Recipe
What is Grilled Cactus Salad (Ensalada de Nopales Asados)?
Grilled cactus salad is a vibrant and flavorful Mexican dish made with grilled nopales (cactus paddles), bell peppers, and fresh chopped vegetables. The dressing is zesty and savory, making this salad a great side dish or light entrée.
Why This Is Muy Bueno
- Naturally vegan and gluten-free. It fits a variety of diets and is full of plant-based goodness.
- Packed with bold, fresh flavors. Think lime, jalapeño, avocado, and grilled bell pepper.
- Easy to prep and great for meal prep. Make it ahead and enjoy leftovers with eggs – Nopales con Huevo.
- Authentic Mexican dish. A taste of Oaxaca you can bring into your own kitchen.
Ingredients & Substitutions
Here’s what you’ll need to make this flavorful grilled nopales salad:
- Nopales (cactus paddles): Fresh and cleaned—see my prep guide for How to Prep and Cook Nopales.
- Bell pepper: Red, yellow, or orange add sweetness.
- Tomatoes: Roma or vine-ripe work well.
- Onion: For a bit of crunch and tang.
- Avocado: Adds creaminess and richness.
- Jalapeño: For just a bit of heat.
- Black olives: Optional, but they add a briny touch.
- Lime juice: Fresh squeezed is best.
- Olive oil: Or sub with avocado oil.
- Soy sauce + Maggi Jugo: Adds umami. Can sub coconut aminos if preferred.
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
Optional Variations
This recipe has not been tested with all of these substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
- Add queso fresco or cotija cheese for a salty, creamy contrast.
- Use pickled jalapeños for an extra zing.
- Mix in radishes for crunch.
- Add Instant Pot black beans for a more filling salad.
How to Make Grilled Cactus Salad
Step 1: Prep the nopales. Use a sharp paring knife to remove spines, slice and score the paddles while keeping the base intact. Generously salt both sides.
Step 2: Grill the nopales and bell pepper. Cook on an outdoor grill, electric griddle or griddle pan over medium-high heat for 4–5 minutes per side, or longer if you don’t want to see any baba (gel).
Step 3: Let cool. Remove from heat and allow to cool while you prep the other ingredients.
Step 4: Chop and mix. Dice tomatoes, red onion, jalapeño, avocado, and black olives. Slice the grilled nopales and chop the grilled bell pepper. Nopales “a la Mexicana” consists of chopped tomatoes, jalapeño, and onion—the colors of the flag of Mexico.
Step 5: Make the dressing. In a small bowl, whisk together lime juice, olive oil, soy sauce, Maggi Jugo, and salt.
Step 6: Toss and serve. Drizzle dressing over salad and gently toss. Serve slightly chilled.
Watch this full length video for step-by-step details.
Serving & Topping Suggestions
- Serve as a side dish for grilled carne asada, tacos al pastor, or quesadillas de flor de calabaza.
- Top with crumbled queso fresco or toasted pepitas for texture.
- Spoon it onto crispy tostadas or scoop with homemade tortilla chips.
- Delicious cold or room temp—perfect for summer cookouts.
Grilled Cactus Salad Expert Tips & Tricks
- Use tongs to flip nopales on the grill—those paddles can get slippery!
- Scoring the nopales before grilling helps reduce slime.
- Chill before serving for the best flavor. The salad gets even better after resting.
- Use gloves when prepping fresh cactus if you’re sensitive to the tiny thorns.
- Ensalada de Nopales is ideal for summertime gatherings because all of the vegetables are nice and sturdy—nothing will wilt! That said, don’t add the avocado until you’re ready to eat, as it can brown over time.
- Leftovers are gold! Sauté the salad the next morning and make Nopales con Huevo.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. If you plan to store longer, omit the avocado and add it fresh when serving to prevent browning.
Frequently Asked Questions
Grilled cactus (nopales) has a slightly tangy, citrusy flavor with a texture similar to green beans or okra. When grilled, the edges get a bit crispy while the inside stays tender and juicy.
Cactus salad, or ensalada de nopales, typically includes grilled or boiled nopales, tomatoes, onions, cilantro, jalapeños, and lime juice. Some versions add avocado, queso fresco, or radishes for extra flavor and texture.
Cactus salad has a fresh, slightly tangy taste from the nopales and lime juice, balanced with the crunch of onions and the sweetness of tomatoes. It’s light, refreshing, and full of bold flavors.
Yes! Grilled nopales are low in calories and high in fiber, antioxidants, and vitamins like A, C, and K. They’re also known to help regulate blood sugar, making them a nutritious and health-friendly option.
more cactus inspiration
If you tried this Grilled Cactus Salad or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
Ensalada de Nopales Asados (Grilled Cactus Paddle Salad)
Ingredients
- 4 whole nopales, cactus paddles
- 1 red bell pepper
- kosher salt
- 3 Roma tomatoes, chopped
- 1/2 white onion, chopped
- 1 jalapeño, diced
- 1 avocado, chopped
- 2.25 ounces olive, sliced
Dressing:
- 2 limes, juiced
- 2 tablespoons olive oil
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon Maggi seasoning sauce
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt
Instructions
- Remove any spines on the nopales by running a sharp paring knife against the grain of the spines.
- Slice and score the nopales, keeping base intact.
- Generously sprinkle nopales and bell pepper with salt.
- Cook nopales and bell pepper on a griddle pan or grill on medium-high for 4 to 5 minutes per side. Feel free to cook longer if you do not want to see any baba.
- Remove from heat and let cool.
- In a large bowl combine tomato, onion, jalapeño, avocado, and olive slices.
- Chop roasted bell peppers and cut nopales into strips and add to the bowl.
- In a small bowl combine lime juice, soy sauce, olive oil, Maggi Jugo seasoning sauce, and salt.
- Drizzle dressing over salad and lightly toss.
- Serve salad slightly chilled.
Video
Notes
- Nopales can also be cooked on an outdoor grill, but feel free to use an electric griddle or griddle pan.
- Serve this salad as a side dish to accompany dinner and any leftovers can be sautéed with eggs for breakfast.
- Ensalada de Nopales is ideal for summertime gatherings because all of the vegetables are nice and sturdy—nothing will wilt! That said, don’t add the avocado until you’re ready to eat, as it can brown over time.
- Store leftovers in an airtight container in the fridge for up to 3 days. If you plan to store longer, omit the avocado and add it fresh when serving to prevent browning.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
This was quite good. First time I made nopales salad with fresh cactus. So much better than using the jar. Lucky for me, I have a mercado in my neighborhood that sells cactus with the spines cut off.
It was very good. Thank you for recipe.
Delicious. This salad is a 10.
Dear Yvette Marquez,
WOW!! Thanks for this recipe. It is so good. The flavor of the roasted nopales is so much better than boiled nopales!!
Please keep sending great recipes!
Sincerely, Sandy Martinez
Roast the nopales, bell peppers, tomatoes, onions n garlic on the grill. Fuller flavor