Ensalada de Nopales Asados (Grilled Cactus Paddle Salad)

5 (3 ratings)

Grilled nopales and bell peppers combined with tomato, red onion, black olives, and avocado drizzled with with a tangy, salty, and smoky dressing.

Prep Time13

Cook Time10

Total Time23

Course: Appetizers, Side Dish

Cuisine: Mexican

Servings: to 8 servings

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.

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.