For centuries, the nopal cactus – also known as prickly pear – has symbolized resilience and adaptability, much like the Mexican people.
Indigenous civilizations revered the cactus, recognizing its nutritional value and healing properties. It was also considered a sacred plant, appearing famously in the legend of the founding of Tenochtitlan by the Mexica (or Aztecs). The story says that an eagle devouring a snake while perched on a nopal was the sign that the Mexica were seeking to know where to build their city, and the image became the national coat of arms.
Nopal pads are also rich in soluble fibers, like pectins, gums, and mucilage. As a result, consuming nopal has been associated with a sensation of satiety, which aids in weight management and curbs excessive food intake. But wait, there’s more! The nopal’s fiber content can also contribute to regulating blood glucose levels.
Nopalitos Salad
- 8 medium-sized tender nopal pads
- ½ white onion, chopped
- 4 small tomatoes, diced
- 1 bunch of fresh cilantro, chopped
- 1 Tbsp. apple cider vinegar or fresh lime juice
- 1 tsp. salt and 1 tsp. pepper for seasoning
Cut cactus pads into ¾” pieces. Rinse them 2-3 times under running water.
Place the nopal pieces in a medium saucepan with enough water to cover them and a Tbsp. of salt. Bring to boil. Reduce heat to a simmer and cook uncovered for 20 – 25 minutes or until tender but still crisp.
Drain and let cool.
Place the cooked nopalitos in a large bowl, add diced tomatoes, chopped onion, cilantro, a pinch of dried oregano, salt, and pepper. Mix to combine all the ingredients. Add a tablespoon of lime juice or apple cider vinegar and mix evenly.
Refrigerate for at least 2 hours to allow the flavors to blend. Serve chilled.
Leave a Reply