This is not your average pico! Today we’re switching it up a bit and we’re making this insanely refreshing cactus pico de Gallo.
You may or may not have tried cactus before, but here’s a great gateway recipe in case you haven’t. It’s light, it’s citrusy, it’s nutritious and it’s everything you need during the summer time.
So for those of you who have never had cactus before, one major thing to note is that it does get slimy once you’ve cut it into pieces – just an FYI for texture! As for flavor, it doesn’t have much of a flavor, and if anything it resembles an asparagus in both taste and texture (despite the sliminess obvi). With that said, it’s quite versatile and can be used in soups, salads, stews, on the grill, in tacos, in burritos—you name it.
This recipe is essentially a riff on the traditional dish Ensalada de Nopales (Cactus Salad). The main difference here is that we’re using raw cactus for the pico de gallo, whereas the traditional salad uses cactus that has been boiled. Other than that, it’s the same concept!
Using raw cactus allows the dish to uphold it’s firm texture, keep its beautiful bright green color, and just overall brightens up the dish by keeping it light and refreshing. This pico de gallo is great served alongside avocado slices, crumbly queso fresco and tortilla chips or tostadas. It’s also best served immediately!
How to Make This Cactus Pico de Gallo:
- Cut the cactus pads into 1/2 inch strips, then cut them in the opposite direction to cut the strips into 1/2 inch squares.
- In a large mixing bowl, combine all of your ingredients, toss and add in your salt to taste.
- Transfer the salad to a serving bowl and serve alongside your chips and toppings.
Cactus Pico de Gallo – Tips & Tricks
- For this recipe I’m using raw cactus, but you can also cook the cactus in a pot of boiling water for about 5-6 minutes! Simply drain and rinse the cactus afterwards—rinsing the cactus afterwards will help eliminate some of the sliminess.
- If you prefer more heat, don’t remove any of the seeds of your jalapeño and/or add a serrano pepper.
- If you prefer less heat, remove ALL the seeds from your jalapeño.
- Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
Other Latin-inspired recipes you’ll love—
Huevos Ahogados en Salsa Verde
Cebolla Curtida (Pickled Red Onions)
If you make this Cactus Pico de Gallo (Pico de Gallo Con Nopales), tag me on Instagram! Seeing you whip up my recipes makes me the happiest little bee!
Easy Cactus Pico de Gallo (Pico de Gallo con Nopales)
Ingredients
- 5 cactus pads, thorns removed and cut into 1/2 inch squares
- 3 roma tomatoes, chopped
- 1/2 bunch of cilantro, chopped (about 1 cup)
- 1/2 purple onion, chopped
- 2 serrano peppers, finely chopped
- 2 tbsps evoo
- Juice of 3 lemons or 6 limes
- Pinch of cumin
- Salt, to taste
- To serve: Sliced avocado Queso fresco My pickled red onions (recipe linked here) Tortilla chips Tostadas
Instructions
- Cut the cactus pads into 1/2 inch strips, then cut them in the opposite direction to cut the strips into 1/2 inch squares.
- In a large mixing bowl, combine all of your ingredients, toss and add in your salt to taste.
- Transfer the salad to a serving bowl and serve alongside your chips and toppings.
Notes
Nutrition
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One Response
But wanna admit that this is invaluable, Thanks for taking your time to write this.
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