Name: Rainbow Nopal Salad with Mango-Chile Dressing
Prep time: 20 min
Cook time: 25 min
Ingredients: 2 C fresh nopales, (cleaned and diced); 1 C cherry tomatoes, (halved (mix red, yellow and orange)); 1 C mango, (diced ( or substitute with peaches and nectarines)); ½ C red bell peppers, (diced); ½ C corn kernels, (fresh off the cob); ¼ C red onion, (thinly sliced); ¼ C fresh cilantro, (chopped); ¼ C crumbled queso fresco, (optional); 1 avocado, (diced (for creaminess)); ½ C mango, (pureed); 2 tbsp lime juice; 1 tbsp avocado oil, (or olive oil); ½ tsp chili powder, (adjust to taste); ½ tsp honey or agave, (optional); Salt and pepper to taste

Rainbow Nopal Salad with Mango-Chile Dressing

Here’s a vibrant and refreshing recipe featuring nopales, colorful fruits, and summer vegetables, perfect for a piece of a farmers market taste at home!

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Course: Side Dish

Cuisine: Mexican

Keyword: Healthy, Vegetarian

Prep Time: 20

Cook Time: 25

Servings:

Calories: 207kcal

Author: Chef Cruz

Equipment

1 mixing bowl

Ingredients

2 C fresh nopales, cleaned and diced
1 C cherry tomatoes, halved (mix red, yellow and orange)
1 C mango, diced ( or substitute with peaches and nectarines)
½ C red bell peppers, diced
½ C corn kernels, fresh off the cob
¼ C red onion, thinly sliced
¼ C fresh cilantro, chopped
¼ C crumbled queso fresco, optional
1 avocado, diced (for creaminess)

Mango – Chile Dressing

½ C mango, pureed
2 tbsp lime juice
1 tbsp avocado oil, or olive oil
½ tsp chili powder, adjust to taste
½ tsp honey or agave, optional
Salt and pepper to taste

Instructions

Prepare the nopales – Boil diced nopales in salted water for 10-15 minutes until tender. Rinse with cold water to remove the sliminess and drain well.
Make the dressing – Blend all dressing ingredients until smooth. Adjust seasoning to taste.
Assemble the salad – In a large bowl, combine nopales, tomatoes, mango, bell pepper, corn, red onion, and cilantro. Toss with the dressing.
Top with avocado and queso fresco just before serving.

Nutrition