Mexican Southwestern Cactus Salad Recipe

Southwestern Cactus Salad 


1 (16 ounce) jar nopales – drained, rinsed, and dried

2 cups chopped tomatoes

1/2 cup diced onion

5 jalapeno peppers, seeded and minced

1/2 cup fresh cilantro leaves

2 lemons

1/2 teaspoon garlic salt (optional)


In a medium size mixing bowl, combine cactus, tomatoes, onions, jalapenos and cilantro. Squeeze the juice from both lemons over the mixture. Cover and refrigerate for at least 1 hour. Sprinkle with garlic salt (if you’d like) and serve.

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