Ensalada de nopales with tomato and hard-boiled egg Recipe
This salad with cactus, tomato and hard-boiled egg is a light yet satisfying dish that’s often eaten in Mexico on hot days as a cool lunch. Nopales have a gently tangy flavour and a crisp yet tender texture, a bit like a cross between cucumber and green beans. The egg adds protein, and the lime dressing makes the whole salad very refreshing.
Ensalada de nopales with tomato and hard-boiled egg is a classic Mexican way to enjoy a light, cool meal in hot weather – it’s satisfying but doesn’t weigh you down. Nopales have a pleasantly springy texture and a gently tangy, green flavour that pairs beautifully with creamy egg, salty cheese and a lime-and-herb dressing. It combines the freshness of a salad with the substance of a breakfast bowl full of protein.
Chef's tips
When cooking nopales, watch the time – 8–10 minutes in salted water is enough for them to soften while staying slightly crisp; cooking them too long will turn them into a soft, unappealing mush. After draining, rinse them well under cold water to remove excess slime and cool them quickly before adding to the vegetables. Start the eggs in cold water, and after 8–9 minutes of cooking transfer them straight into a bowl of ice-cold water – this keeps the yolks nicely yellow without an unattractive green ring.
How to serve
This salad is perfect as a work lunch on hot days – you can make it in the evening, chill it and just pop the box into your bag in the morning. It tastes great with a slice of wholemeal bread or a simple tortilla warmed in a dry pan. To drink, serve water with lime and a slice of cucumber or a light, dry lemonade without too much sugar.
Ingredients
- nopales (cactus paddles) - 400 g
- egg - 4 piece
- tomatoes - 3 piece
- onion - 0.5 piece
- cheese - 80 g
- cilantro - 0.5 bunch
- lime - 2 piece
- vegetable oil - 3 tablespoon
- oregano - 1 teaspoon
- fresh chili pepper - 1 piece
- salt
- black pepper
Preparation
- Place the eggs in a pot, cover with cold water, bring to a boil, then cook for 8–9 minutes over low heat. After cooking, cover with cold water and set aside to cool.
- Clean the nopales paddles of any remaining spines if needed, rinse, cut into strips about 1 cm wide, then into pieces 2–3 cm long.
- Bring a pot of water with 1 teaspoon of salt to a boil. Add the chopped nopales and cook for 8–10 minutes over medium heat, stirring every few minutes, until they soften but are still slightly springy. Drain and rinse under cold water to remove the slime and cool them more quickly.
- Cut the tomatoes into medium dice, the onion into thin wedges, and the chili into very thin slices (remove the seeds if you want a milder version). Roughly chop the cilantro.
- In a small bowl, mix the juice squeezed from the limes with the oil, oregano, a pinch of salt and pepper. Whisk with a fork for about 30 seconds until the dressing comes together slightly and turns cloudy.
- Peel the eggs and cut them into quarters or eighths.
- In a large bowl, combine the cooked and drained nopales, tomatoes, onion, chili and cilantro. Pour over the lime dressing and gently toss.
- Crumble the cheese into smaller pieces with your fingers and add to the salad, mixing lightly so it doesn’t break up completely.
- Arrange the pieces of hard-boiled egg on top. Taste and, if needed, season with extra salt, pepper or lime juice. Chill in the fridge for at least 15 minutes before serving.
Storage
Store leftover salad in the fridge in an airtight container and eat within 1–2 days. The nopales will release a bit more liquid over time, so give the salad a gentle stir and, if you like, freshen it up with a squeeze of lime before serving.
