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Mayan Cactus Salad recipe | Secerets of Louisville Chefs series


2 large cactus leaves
2 oz. olive oil
1 large lime
Salt to taste
1 large roma tomato, sliced
5 oz. shredded Oaxaca cheese


  1. Clean cactus well by shaving off the spines.
  2. Julienne the cactus long-wise.
  3. Saute the cactus strips in olive oil until they get soft.
  4. Add salt to taste and squeeze 1/3 of lime juice on cactus strips.
  5. Set aside to cool.
  6. In a bowl, put arugula, tomatoes & cactus – toss together.
  7. Add salt to taste; squeeze the rest of the lime; pour in about 1 oz. of olive oil.Toss well.
  8. Put salad on a plate and top with shredded Oaxaca cheese.