Category:  Salads

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Prep time: 20 to 30 minutes
Serves: 4 (as a side dish) – leftovers are great!

This cactus leaf salad hails from Mexico and is called “ensalada de nopales” (Spanish). Outside of Mexico, you can find the leaves at any Latin American supermarket or ask your local supermarket if they carry the product. You can buy whole leaves with or without thorns and you can buy them precut in a bag.

The nopales taste lemony, fresh and delicious. They compliment any fish, poultry or meat dish and can be part of a vegan or vegetarian meal.

Ingredients:
6 to 7 whole cactus leaves, cut into 1/2-inch pieces
-OR-
One bag precut cactus leaves (bag weighs 1 to 1.5 pounds)
1 whole yellow or white onion, peeled & cut in half
3 whole cloves garlic, peeled
4 to 5 tablespoons extra virgin olive oil
1/3 cup finely-chopped red onion
1/2 cup corn kernels (optional)
1/4 cup finely-chopped sun-dried tomatoes in oil (drained & optional)
1/3 cup finely-chopped fresh cilantro leaves
1/4 to 1/2 teaspoon finely-chopped Serrano or Jalapeño pepper (optional)
salt, to taste

Cooking Directions:
1. Using a colander, rinse cut cactus (nopales) leaves very well under cold, running water. The water will turn slimy.

2. Transfer the cut and drained nopales to a 4-quart (saucepot) and cover them in cold water.

3. Add onion and garlic to nopales in saucepot.

4. Bring mixture to a boil – stand watch so as to avoid slimy spillage on stove.

5. Boil nopales mixture for about 3 to 4 minutes or until their color turns light green.

6. Meanwhile, place a colander over a glass bowl or other saucepot in sink (for draining nopales).

7. Drain the nopales in colander and run cold water through them; allow nopales to drain.

8. Once drained, rinse nopales in colander under cold water again. Drain.

9. Remove and discard the boiled onion and garlic.

Preparing the Salad:
1.Transfer cooked and drained nopales to a large glass or porcelain bowl.

2. Stir in the remaining ingredients; taste. If needed, adjust oil, salt and Serrano or Jalapeño pepper levels (you may wish to add more).

3. Enjoy Cactus Leaf Salad (Ensalada de Nopales) as a side dish, as stated above.
Text & Photograph ©2025 Nancy DeLucia Real

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Inactive prep time: 10-20 minutes (for marinating melon & roasting peppers)
Active prep time: 15 minutes (for assembling the salad)
Serves: 6 to 8

Believe it or not, this strange “melange” or “mix” of flavors tastes great! Sweet and sour notes hit the palate with a fusion of melon, lime juice, olive oil, capers and crumbly, breadcrumb textures. Enjoy this summer salad with a crowd al fresco!

Ingredients:
1 whole cantaloup melon, peeled, seeds discarded and flesh cut into 1-inch cubes
juice from 2 limes
6 to 7 tablespoons olive oil, to be divided
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
5 canned anchovies (optional), minced
2 tablespoons capers, rinsed & drained
1/2 cup plain breadcrumbs, lightly toasted with 1 tablespoon olive oil in a nonstick skillet
10 to 12 green pitted olives, halved (you can also use green olives stuffed with pimiento)
6 sprigs fresh basil leaves, for garnish

Marinate Melon & Grill the Peppers:
1. Place cubed melon in a large glass or porcelain bowl and gently toss with 2 tablespoons olive oil and the lime juice; cover with plastic wrap and set aside in refrigerator.

2. Meanwhile, cut each bell pepper in half lengthwise; discarding stems and seeds.

3. In an 18 X 12-inch baking sheet lined with aluminum foil (DO NOT USE PARCHMENT – IT WILL BURN), place the bell pepper halves with rounded side up.

4. Place the baking sheet with peppers on an oven rack positioned 6 inches from the top grill or broiler (this part is the top grill you see when you look “UP” inside the oven).

5. Set oven on “BROIL” and let the peppers broil/grill for 8 minutes.

6. After 8 minutes, make sure the peppers’ skin has blackened. If not, broil/grill peppers for 2 more minutes or until peppers have blackened but not burned to a crisp.

7. Remove sheet with grilled peppers; set aside to cool to warm or room temperature.

Prep & Assemble the Salad:
1. When peppers are cool enough to handle but are still warm, remove and discard blackened skins; tear the peppers apart in half, lengthwise.

2. Using a 12 to 14-inch rectangular, square or round platter, place the peppers (alternating their colors) along the platter’s edges; drizzle 2 tablespoons olive oil on the peppers. Set aside.

3. Next, scatter the minced anchovies and capers over the peppers. IF YOU DO NOT WANT ANCHOVIES, OMIT THEM.

4. Sprinkle the toasted breadcrumbs over anchovies and peppers; drizzle with 2 tablespoons olive oil over breadcrumbs.

5. Place the cubed, marinated melon at center of platter so that it is framed by the pepper-breadcrumb mixture.

6. Evenly scatter the olives over the melon.

7. Garnish the salad with the basil leaf sprigs.

8. Serve immediately or cover tightly with plastic wrap and refrigerate. This salad can be made ahead and refrigerated up to 3 hours.
Text & Photograph ©2025 Nancy DeLucia Real

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Prep time: 10 minutes
Serves: 4

Aside from serving watermelon as a fruit course, you can use it in a salad. This Watermelon, Beet & Mint Salad goes alongside meat, fish, vegetarian or vegan recipes. Its flavors are refreshing and complement savory and/or spicy dishes. Enjoy this salad all summer!

Ingredients:

4 cups fresh watermelon, cut into 3/4-inch cubes
3 pink or yellow beets, precooked* and cut into 3/4-inch cubes
1/2 cup thinly-sliced red onion
4 tablespoons extra-virgin olive oil
1/2 teaspoon Dijon mustard
salt and ground black pepper, to taste
1/2 cup slivered fresh mint leaves (this is done by holding multiple leaves in hands and using shears to cut thin slivers)

Directions:

1. In a 3-quart mixing bowl, combine the watermelon and beet cubes with the red onion slices.

2. Gently stir in the olive oil, Dijon mustard, salt and ground black pepper.

3. Taste and adjust seasonings. If you wish, add 1 to 2 more tablespoons olive oil.

4. Stir in 1/4 cup slivered mint leaves.

5. Transfer the salad to a serving bowl; cover with plastic wrap and set aside on counter until ready to serve (up to 5 hours).

6. At serving time, give the salad a stir (oil will have settled at bottom) and garnish with remaining slivered mint leaves.

*TO PRECOOK BEETS:
1. Preheat oven to 400°F.
2. Cut off beet ends, peel beets and wrap each one in aluminum foil.
3. Set them on bottom oven rack.
4. Bake beets for 25 to 30 minutes or until a knife inserts easily into one beet.
5. Cool beets on a plate. Use as directed in this recipe.

Text & Photograph ©2024 Nancy DeLucia Real

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