Ensalada De Nopalitos Y Jicama

Global EAT - Ensalada De Nopalitos Y Jicama
A healthy and refreshing salad of Mexican ingredients. (S. Palazuelos)

Mexican Cactus and Jicama Salad (Ensalada De Nopalitos Y Jicama)

Recipe Courtesy: Susanna Palazuelos

This is a refreshing composed salad that makes a colourful display of nopal cactus, jicama, tomato and avocado. A fabulous dish for your vegetarian and health-conscious guests.

Serves: 6


1 tbsp oil
2 paddles of nopal cactus (12 oz/375 g), cut into strips ½ in (1 cm) wide
3 cups (1½ lb/750 g) peeled and grated jicama (yam bean)
¼ cup (2fl oz/60 ml) fresh lime juice
1 tsp salt
6 tbsp olive oil
3 tbsp red wine vinegar
3 tbsp freshly ground pepper
Ground chile piquin (optional)
2 cups (3 oz/90 g) watercress, stems removed and rinsed
2 avocados, peeled, pitted and cut into strips
3 tomatoes cut into wedges


  1. Heat the oil in the skillet; add the cactus and sauté for 3 minutes. Cover and cook over low heat for 8 minutes or until crisp-tender. Set aside
  2. In a bowl, combine the jicama, lime juice and salt. Set aside.
  3. Combine the oil, vinegar, salt and pepper. Stir well and correct the seasonings.
  4. To serve, place the jicama in the centre of the platter, sprinkle lightly with the chile piquin and arrange the watercress, avocados and tomatoes around it. Place a circle of cactus strips around the edge of the platter. Pour the vinaigrette dressing over the salad and serve.