BeslyCactus Salad (Ensalada de Nopales)
This vibrant, plant-based salad skips the heavy cheese and uses a touch of heart-healthy olive oil and toasted pepitas to deliver a high-protein, low-calorie traditional Mexican side.
Ingredients
- 300g fresh cactus paddles (nopales), cleaned and sliced into strips · 48 kcal
- 100g Roma tomatoes, diced · 22 kcal
- 40g white onion, finely chopped · 14 kcal
- 10g fresh cilantro, chopped · 2 kcal
- 20g fresh lime juice · 5 kcal
- 5g extra virgin olive oil · 45 kcal
- 12g toasted pumpkin seeds (pepitas) · 67 kcal
- 1/2 tsp dried Mexican oregano
- 1/2 tsp salt
Method
Boil the cactus strips in salted water for 10 to 12 minutes until tender, then drain and rinse thoroughly with cold water to remove the sticky sap.
In a large mixing bowl, combine the cooled cactus strips, diced Roma tomatoes, chopped white onion, and fresh cilantro.
Whisk the lime juice, olive oil, dried oregano, and salt together, pour over the salad, toss gently to combine, and garnish with toasted pumpkin seeds before serving.
Cook it hands-free, log it in one tap. In the Besly app this recipe scales to your calorie target, a voice chef walks you through each step, and saying "I had the cactus salad (ensalada de nopales)" puts it in your diary. Get Besly →
A Besly kitchen recipe — portions, macros and step photos by Besly.
Nutrition per serving
102 kcal · 4 g protein · 10 g carbs · 6 g fat
On the plate: Vegetables, Olive oil, Nuts & seeds
