Grilled Queso & Nopal Salad

Smoky, tangy, and fresh with a zesty lime vinaigrette!

This Grilled Queso and Nopal Salad offers a delightful blend of smoky, tangy, and fresh flavors, making it a perfect light meal or side dish. Featuring tender grilled cactus paddles and savory queso fresco, it is a unique and healthy option. The zesty lime vinaigrette ties all the vibrant ingredients together beautifully.

Ingredients

• 2 nopal paddles, spines removed
• 4 oz queso fresco, sliced 1/2-inch thick
• 4 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 2 tbsp olive oil (for grilling)
• 2 tbsp lime juice
• 3 tbsp olive oil (for vinaigrette)
• 1 tsp honey or agave
• 1/2 tsp dried oregano
• Salt and black pepper to taste

Instructions

1. Preheat grill or grill pan to medium-high. Brush nopal paddles and queso fresco slices with olive oil.
2. Grill nopal for 3-4 minutes per side until tender and slightly charred. Remove and slice into strips.
3. Grill queso fresco for 2-3 minutes per side until golden brown with grill marks. Be careful, it will soften.
4. In a small bowl, whisk together lime juice, 3 tbsp olive oil, honey, oregano, salt, and pepper for vinaigrette.
5. In a large bowl, combine mixed greens, cherry tomatoes, and red onion.
6. Arrange grilled nopal and queso fresco over the salad.
7. Drizzle generously with lime vinaigrette. Serve immediately and enjoy!

Nutrition

This recipe works out to about 552 calories per serving. For the full breakdown, protein, carbs, and fat included, save it in the Forkful app: nutrition is calculated automatically from the ingredient list.