Nopalitos Salad with Octopus

Nopalitos and Octopus Salad Recipe

Hello! We're going to prepare a fresh and texture-rich combination that brings together the best of land and sea. This salad is perfect for those looking for a light yet satisfying dish, taking advantage of the octopus's firmness and that special crunchy touch of well-cooked nopalitos. It's a nutritious option that never fails at my table.

Preparation time

To organize ourselves well in the kitchen, here is the breakdown of the times needed for everything to turn out perfectly and without rush.

• Preparation: 15 minutes
• Cooking: 20 minutes
• Total: 35 minutes
• Servings: 4-6 people
• Difficulty: Intermediate

Ingredients

The quality of what we buy is fundamental here. Look for firm vegetables and an octopus that smells of clean sea. Here is the list of what we will need on the workbench.

For the base

• 1 cup cooked nopalitos
• 300 g cooked octopus
• 1 large, firm tomato
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• 1 serrano pepper (Optional)

For the dressing and garnish

• Dried oregano
• 2 tablespoons of olive oil
• Juice of 2 lemons
• Sea salt
• Fresh cilantro
• 1 ripe avocado
• Ground black pepper

If you can't find fresh nopalitos, you can use canned ones, although I recommend washing them very well to remove excess sodium or vinegar. If whole octopus is difficult to find or cook at home, pre-cooked vacuum-packed octopus is an excellent alternative that saves time without sacrificing too much flavor. If you like fresh seafood mixes, this combination will remind you of the freshness of a shrimp salad with mango, where acid balance is vital.

Utensils we will use

We don't need anything sophisticated, just basic tools you probably already have in your drawers. The important thing is that they are clean and at hand.

• Medium pot (for cooking)
• Stable cutting board
• Well-sharpened chef's knife
• Large bowl or wide salad bowl
• Large mixing spoon
• Manual lemon juicer
• Colander or strainer

Preparation

Let's get to work. The secret to this dish lies in the exact cooking point of the two main ingredients: the nopal and the octopus. Follow these steps calmly and you'll see how good it turns out.

Cooking and cutting of the base ingredients

1. Preparation of the nopales. Wash the nopales under the tap to remove any traces of dirt. If you bought them whole, make sure to remove the thorns well with a knife. Cut them into small rectangles or medium strips. Place them in a pot with water to cover them and a pinch of salt. Cook over medium-high heat. You'll know they're ready when they change to a darker olive green color and are tender when pricked, about 15 to 20 minutes. Drain and rinse with cold water to stop the cooking and remove excess slime.
2. Preparation of the octopus. If you have raw octopus, «scare» it three times in boiling water (dipping in and out) before letting it cook for about 20 minutes or until a skewer inserted into the thickest part goes in without resistance. Once cooked and cold, take a knife and cut it into thin slices, about 5 millimeters thick, so that it is pleasant to chew along with the vegetables.
3. Chopping fresh vegetables. Take the tomato, wash it and cut it into small cubes (brunoise), trying to make them a similar size to the nopal pieces so that each bite is balanced. Peel the red onion and cut it into thin juliennes or feathers; we want it to add crunch but not overwhelm the entire palate. If you decide to use serrano chili to give it that characteristic spicy touch of a good salad Mexican dish, chop it very finely. Wash the cilantro, dry it with absorbent paper, and chop only the leaves.

Mixing and seasoning

1. Integration of elements. In the large bowl or salad bowl, first place the already cold and drained nopales. Add the octopus slices. Incorporate the chopped tomato, the purple onion feathers, and the chopped serrano chili. Mix gently with a spoon to distribute the colors. It is important to handle the product with care so as not to break up the tomato.
2. Preparation of the direct dressing. Over the previous mixture, sprinkle the dried oregano, rubbing it a little between your palms to release its aroma. Pour the two tablespoons of olive oil in a thin stream while stirring. Squeeze the juice from the lemons directly over the mixture, being careful not to let seeds fall in. Add salt and freshly ground black pepper to taste. Stir everything with enveloping movements so that the lemon acid and oil fat emulsify slightly and coat each ingredient. This dressing process is similar to what we use in a mango, cucumber, and chili salad, where we seek for the liquid to permeate the fruit or vegetable.

To finish and serve

Once everything is mixed, adjust salt if necessary; nopal tends to absorb some of the salty flavor. Cut the avocado in half, remove the pit, and scoop out the pulp; cut it into cubes or slices just before serving to prevent it from oxidizing and turning black. Serve the salad on individual plates or in a serving dish in the center. Decorate with avocado slices on top and sprinkle chopped fresh cilantro as a final touch. Accompany it with crispy corn tostadas or crackers; the crunchy texture of the corn goes wonderfully with the tenderness of the octopus.

Nutritional Information

Here is an estimate of what this dish provides to your body. It is a light option, ideal for maintaining energy without feeling heavy.

• Calories: 250 kcal
• Proteins: 22 g
• Fats: 10 g
• Carbohydrates: 12 g
• Fiber: 6 g

Note: Values are approximate per serving and may vary depending on the size of the ingredients or the amount of oil used.

5 keys to make it perfect

Sometimes, small details make a big difference in the final result. Here I share my secrets so that this recipe turns out restaurant-quality.

1. The slime factor: Many people fear nopalitos because of their viscous texture. The infallible trick is, after cooking them, to rinse them very well with cold water and let them drain for a good while. Some even cure them with coarse salt a few minutes before rinsing again.
2. Serving temperature: This salad gains a lot if it's well chilled. I suggest preparing it and leaving it in the refrigerator about 20 minutes before serving. This also helps the flavors to «marry» each other.
3. The octopus cut: Do not cut the octopus into large, coarse pieces. Thin slices allow it to better absorb the lemon and oil, and are much more pleasant to the palate.
4. Cilantro freshness: Do not chop the cilantro until the last moment. If you cut it much earlier, it oxidizes, turns dark, and loses that vibrant aroma we need to elevate the dish.
5. Acid balance: If your lemons are very dry or not very acidic, don't hesitate to add one more. Nopal and octopus are neutral flavors that need that citrus «kick» to shine, something similar to what we look for in a lemon shrimp pasta salad.

When is it ideal to enjoy it?

This salad nopalitos with octopus is incredibly versatile. Personally, I love serving it on hot summer or spring days, when the body craves fresh and hydrating food. It's the star dish during Lent or Holy Week, as it doesn't contain red meat and respects traditions, but with a much more interesting twist than classic fried fish. It also works wonderfully as an appetizer at an outdoor family gathering, served on small tostadas as a snack. Its freshness cleanses the palate, preparing it for stronger dishes, although if you serve a generous portion, it's a perfect light dinner.

Comparison table

So you can see where our dish stands against other options you might be considering, I've prepared this quick comparison.

If you're looking for vegetarian options with interesting textures, you could also look at a Mediterranean quinoa salad, or if you prefer the sweet-savory contrast, the roasted sweet potato salad with feta cheese is a great alternative.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I'd love to know how this combination of nopalitos and octopus. turned out for you. Did you add more lemon? Perhaps a touch of chili powder? Leave your comment and share your own little tricks with us!

Culinary glossary

So you don't get lost with any term, here I briefly explain some words we use in the recipe.

• Julienne: A type of cut where vegetables, like onion, are chopped into thin, elongated strips.
• Nopalitos: Refers to the young and tender pads of the nopal cactus, cleaned of thorns and cut for cooking.
• "Scaring" (the octopus): A technique that consists of submerging and removing the octopus from boiling water three times in a row before letting it cook, to prevent it from peeling and becoming tough.
• Dress: The action of adding seasonings such as oil, vinegar, lemon, or spices to flavor food.
• Rest: Letting prepared food rest for a while without touching it so that the flavors blend or the textures settle.

Nopalitos Salad with Octopus

Nopalitos And Octopus Salad: step-by-step recipe with homemade flavor and irresistible aroma. Ideal for sharing. Serve immediately and adjust spice and salt to your liking.

Type: Recipe

Cuisine: Mexican

Keywords: salad, nopalitos, with, octopus, Mexican, salads, recipe, easy, homemade

Recipe Yield: 4 servings

Calories: 250 kcal

Preparation Time: PT15M

Cooking Time: PT20M

Total Time: PT35M

Recipe Ingredients:

• 1 cup cooked nopalitos
• 300 g cooked octopus, sliced
• 1 chopped tomato
• ½ red onion, julienned
• 1 chopped serrano chili (optional)
• Dried oregano to taste
• 2 tablespoons of olive oil
• Juice of 2 lemons
• Salt to taste
• Fresh chopped cilantro
• Avocado slices for garnish
• A touch of ground black pepper

Recipe Instructions:

Preparation: :

Preparation: 15 minutes

Cooking: :

Cooking: 20 minutes

Total: :

Total: 35 minutes

Servings: :

Servings: 4-6 units

Difficulty: :

Difficulty: Medium

Prepare the ingredients: :

Prepare the ingredients: cook the nopalitos in salted water until tender, this helps reduce their sliminess. In parallel, cook the octopus in salted water, once cooked, cut it into thin slices and set aside.

Mix the vegetables: :

Mix the vegetables: in a large bowl, combine the cooked nopalitos with the octopus, add the chopped tomato, the julienned onion and the serrano chili if you want a spicy touch.

Dress: :

Dress: add the olive oil, lemon juice, oregano, and salt. Mix all the ingredients very well so that they integrate and are infused with flavors.

Rest: :

Rest: let the salad rest for at least 10 minutes in the refrigerator so that the flavors meld and it gains in flavor and freshness.

Serve and decorate: :

Serve and decorate: fill your plates with this salad, garnishing with fresh cilantro and a few avocado slices to further enhance its colorfulness and authentic flavor.

Choose ingredients of absolute quality and freshness: :

Choose quality ingredients and absolute freshness: this is noticeable in the final flavor and texture of the dish. The freshness of the octopus and vegetables will guarantee an exceptional finish.

Control the cooking time: :

Control cooking time: cooking the nopales and octopus correctly prevents them from becoming tough or too soft. The ideal point is for them to be soft but firm.

Use fresh lemons::

Use fresh lemons: their juice will provide the acidic balance that enhances flavors without overpowering them.

Editor's Rating:
4.9