Cactus Salsa isn’t one of the most common party appetizers you’ll find, but it’s super delicious, fresh, and easy to make.

The holiday season is rich in guilt-inducing foods. That’s a loaded statement, right there. But, no matter what you think about our diet culture today, chances are at some point in time you’ve felt a twinge of guilt over eating too much of something.

Personally, I don’t like that. I’m a volume eater and I like that full tummy feeling.

One of the things that has helped me lose weight and still eat as much as I want has been veggies. Loading up on veggies in addition to all the other yummy things on the plate has given me that full feeling — without worrying about whether or not it was all good for me.

Everyone agrees that veggies are good for you. Am I right?

So, whether it’s roasted vegetables with Christmas dinner or homemade spinach dip at holiday get-togethers, I’ve been making an effort to make sure veggies are represented at our holiday table.

Now you may know already know about our Super Easy Salsa Recipe, and maybe our Strawberry Salsa. Today, I wanted to share with you an app that you may not have ever considered: Cactus Salsa

Yes, really.

Growing up in Southern California, I was exposed to a wide range of flavors at an early age and cactus happened to be one of them. So weird for a family with roots in Minnesota, but that was the case.

Our family trips to Olvera Street for carnitas soft tacos also included an order of nopales, the naturally flat stems, called pads, of prickly pear cactus, that were chopped and tossed with diced onion and other salsa ingredients.

At home, my mom often made this cactus salsa for us at family get-togethers. It’s delicious and full of vegetables and herbs.

While you can buy cactus fresh in the produce section, I’ve always bought it in a jar, usually labeled Nopalitos. I’ve bought it at Walmart in Olathe, Kansas, so I’m pretty sure you could buy it anywhere Latin American foods are sold, not just Southern California.

How do you use canned cactus?

The nopalitos is ready to use straight from the jar. Rinse the cactus strips with cool water and chop into bite-sized pieces.

My mom never rinsed hers, but I do. During a recent taste test, she claimed she preferred her way. You’ll have to try it both ways and see which one of us is right.

What do nopales taste like?

Cactus is similar in texture to okra. It has the slight slimy factor (reason to rinse!) with a slightly crunchy texture. Its flavor is mildly tart.

How do you serve cactus?

You can serve chopped cactus in a salsa, salad, or as a taco filling.

How do you prepare cactus salsa?

Cactus salsa is super easy to make.

Lay out all your ingredients. Rinse, drain, and chop the nopalitos into bite-sized pieces. Chop the onion, tomatoes, cilantro, avocado, and jalapeño. Squeeze the lime juice over. Season to taste with salt and pepper. Combine all ingredients in a large mixing bowl. Cover and chill until ready to serve. Serve with chips or as a topping for other Mexican foods. Leftovers are good in the fridge for up to four days, though the avocado will brown over time.

How to save money making Cactus salad:

You might not think of a weird appetizer like cactus salsa as a good cheap eats. But it can be! Here are some of the strategies I use to make this recipe more economical:

Shop at a Mexican market. Where there is much demand for an item, you’re likely to find low prices. Stores that move a lot of cactus aren’t going to charge a pretty penny.

Do a price comparison. I know that ALDI is the best place for me to buy jalapeños, cilantro, and onion when there isn’t a great sale elsewhere. I keep track of prices so that I know who has the best deal where.

Stock up when you see cactus on sale. I buy cactus fairly randomly throughout the year, whenever I see a sale.

Tools you might need to make this recipe easy:

This is a pretty straight-forward dish. You don’t need any fancy equipment. However, having some good basic kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs. Here are the tools that I like to use in this recipe.

If you prepare this recipe, be sure to take a picture and hashtag it #GOODCHEAPEATS. I can't wait to see what you cook up! If you prepare this recipe, be sure to take a picture and hashtag it. I can't wait to see what you cook up!

Print Recipe 5 from 1 vote Cactus Salsa Cactus Salsa isn't one of the most common party appetizers you'll find, but it's super delicious, fresh, and easy to make. Prep Time 15 mins Total Time 15 mins Servings: 10 Calories: 20 kcal Author: Jessica Fisher Ingredients 1 30-ounce jar cactus rinsed and chopped into bite-sized pieces

1 -2 avocado peeled and diced

2 tomato chopped

1/4 red onion chopped

1/4 cup fresh cilantro (chopped)

1/2 to 1 jalapeno finely chopped

1 lime juiced

salt

black pepper Instructions Lay out all your ingredients.

Rinse, drain, and chop the nopalitos into bite-sized pieces.

Chop the onion, tomatoes, cilantro, avocado, and jalapeño. Squeeze the lime juice over. Season to taste with salt and pepper.

Combine all ingredients in a large mixing bowl. Cover and chill until ready to serve.

Serve with chips or as a topping for other Mexican foods. Notes Note: Leftovers are good in the fridge for up to four days, though the avocado will brown over time. Nutrition Calories: 20 kcal | Carbohydrates: 4 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 53 mg | Potassium: 270 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 451 IU | Vitamin C: 11 mg | Calcium: 147 mg | Iron: 1 mg

Have you ever tasted cactus?