This Pico de Gallo with Nopales is made with nopales, tomatoes, onion, cilantro, serrano peppers, limes and olive oil.
What do you mean it's okay to eat cactus? In Mexico, it is part of the Mexican diet. Nopales has been proven to provide a TON of health benefits like lowering cholesterol, helping with diabetes, improving digestion, and reducing weight. It is also an anti-inflammatory and high in fiber and antioxidants. I need you all to get hooked on this now!
Be super careful when cleaning nopales. You do not want to become a pin cushion! With a knife, cut along the edge and take off a thin slice of the edge of the paddle. Be careful not to touch the thorns when you grab with your hand. With a peeler and tongs, peel the thorns off while holding on to the cactus with the tongs. When you peel, it is okay if you include peeling some of the skin if necessary. Wash the nopales when you are done and slice them each.
How to make Pico de Gallo with Nopales
Bring a medium pot to boil. Add the cactus slices into the pot and boil for 8-10 minutes until tender. The cactus will exude a sticky substance so when you are done. Place a strainer on top of a bowl and strain the nopales. Keep the nopales in the strainer and place a towel over the strainer and bowl for 10 minutes. This step helps get rid of the sticky substance!
Wash the nopales and place in a large bowl. Add the tomatoes, onion, cilantro, lime, olive oil and salt and pepper into the large bowl and stir. This is your garnish and also serves as a delicious salad!