Oaxacan Oregano and Nopal Cactus Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing salad of tender nopal cactus paddles tossed with fresh Oaxacan oregano, tomatoes, and citrus for a bright, herbaceous side dish. This mexican-inspired salads (vegetarian) ready in about 27 minutes pairs chopped fresh Oaxacan oregano leaves, medium, diced roma tomatoes, small, finely chopped white onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 90 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 Mexican cuisine 90 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a medium pot of salted water to a boil. Add 3 medium cleaned and diced fresh nopal cactus paddles and cook for 10 minutes until tender and mucilaginous texture reduces. Drain and rinse with cold water to stop cooking.
  2. Step 2: In a large bowl, toss cooked nopal with 1/4 cup chopped fresh Oaxacan oregano leaves, 2 diced medium roma tomatoes, 1/4 small finely chopped white onion, and 1 small minced jalapeño pepper.
  3. Step 3: Drizzle the salad with 3 tbsp fresh lime juice and 2 tbsp extra virgin olive oil. Season with 1 tsp salt and 1/2 tsp black pepper.
  4. Step 4: Toss gently to combine and let sit for 10 minutes at room temperature to allow flavors to meld before serving.
  5. Step 5: Serve chilled or at room temperature as a refreshing side salad alongside grilled meats or mole dishes.

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Frequently asked questions

How long does Oaxacan Oregano and Nopal Cactus Salad take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Oaxacan Oregano and Nopal Cactus Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced roma tomatoes from drying out.

Can I substitute ingredients in Oaxacan Oregano and Nopal Cactus Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oaxacan Oregano and Nopal Cactus Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Oaxacan Oregano and Nopal Cactus Salad vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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