📍 Where this dish comes from: Mexico City · Canals of Xochimilco
Discover the history of this region →
Discover the history of this region →
Servings: 4 servings
Calories: 140kcal
Ingredients
- 2 medium nopales (cactus paddles) thorns removed & cut into skinny strips (swap: green beans in a pinch, blanch 3 min)
- 6–8 radishes thinly sliced
- 3 oz queso fresco crumbled
- 2 tbsp extra-virgin olive oil (avocado oil works)
- 1 tbsp fresh lemon juice (or lime)
- 1 tsp dried Mexican oregano (Italian oregano is okay)
- 1 pinch sea salt & black pepper
- Optional: chopped parsley or cilantro for extra green
Instructions
- Blanch the Nopales: Bring a saucepan of salted water to a boil. Add cactus strips; cook 2–3 min until color deepens. Drain, rinse under cold water, and pat dry.
- Make the Vinaigrette: In a small jar, shake olive oil, lemon juice, oregano, salt, and pepper until emulsified.
- Toss & Chill: Combine blanched nopales, radish slices, and half the cheese in a bowl. Drizzle dressing; toss gently.
- Finish & Serve: Sprinkle remaining queso fresco and herbs on top. Chill 15 min for flavors to mingle — or serve right away for a snappy crunch.
Nutrition
Serving: 1serving | Calories: 140kcal | Protein: 4g | Fat: 11g | Fiber: 1g
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About This Dish
Bright, herb-kissed nopales meet peppery radish coins and salty queso fresco for a salad that screams summer mercado — yet clocks in at almost zero net carbs.
Health Benefits
- Nopales are naturally very low in carbs and high in fiber.
- Queso fresco and olive oil provide the fat that makes this salad satisfying.