Chef's Cactus Salad
Prep time
Total time
This prickly pear salad was created by the head chef at True Seasons Organic Kitchen. It's an example of how they focus on fresh, local ingredients.
Serves: 6 to 8 servings
  • 3 cactus pads (nopales or prickly pear), trimmed, chopped, and thinly sliced
  • 2 cucumbers, chopped and thinly sliced
  • 1 persimmon, thinly sliced
  • Lemon juice from 2 lemons
  • 2 teaspoons sea salt, or to taste
  • 1 teaspoon extra-virgin olive oil or cold pressed avocado oil
  • ½ teaspoon crushed red pepper flakes (optional, for spicy)
  1. Put the cactus, cucumber, and persimmon in a large bowl.
  2. Add the lemon juice, salt, oil, and red pepper (if using), and toss to combine.
  3. Serve immediately or refrigerate and allow the flavors to meld for a few hours.
Recipe by Go Dairy Free at