Easy Cactus Pico de Gallo (Pico de Gallo con Nopales)

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!

Prepping the ingredients for the Cactus Pico de Gallo

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.

The Cactus Pico de Gallo in the mixing bowl

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.

The plated Cactus Pico de Gallo, the Pico de Gallo con Nopales.

Other Latin-inspired recipes you’ll love—

Pollo Encebollado

Salsa Verde

Huevos Ahogados en Salsa Verde

Quick and Easy Tuna Ceviche

Chicken Birria

Chicken Quesabirria Tacos

Chile de Árbol Salsa Taquera

Cebolla Curtida (Pickled Red Onions)

Casamiento Salvadoreño

The plated Pico de Gallo con Nopales with sliced avocado and tortilla chips

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!