2 cups nopales (cactus pads), cleaned and diced
1 medium tomato, diced
1/2 red onion, finely chopped
1/2 cup fresh cilantro, chopped
1 jalapeño or serrano pepper, finely chopped (optional)
1/2 cup queso fresco or feta cheese, crumbled
Juice of 1 lime
2 tablespoons olive oil
Salt and pepper to taste
1 avocado, sliced (for garnish)
1
Prepare the Nopales:
If not already cleaned and de-spined, remove the spines from the cactus pads and trim the edges. Cut the nopales into small, bite-sized pieces.
Boil the nopales in salted water for about 20-30 minutes or until tender. Drain and rinse with cold water to remove the slimy substance.
2
Mix the Salad:
In a large bowl, combine the boiled nopales, diced tomato, chopped onion, cilantro, and chopped pepper.
3
Season and Dress:
Drizzle with lime juice and olive oil. Season with salt and pepper, and gently toss the salad to coat the ingredients evenly.
4
Chill:
Refrigerate the salad for at least 15 minutes to allow the flavors to meld.
5
Serve:
Just before serving, mix in the crumbled cheese and garnish with slices of avocado.
Ingredients
2 cups nopales (cactus pads), cleaned and diced
1 medium tomato, diced
1/2 red onion, finely chopped
1/2 cup fresh cilantro, chopped
1 jalapeño or serrano pepper, finely chopped (optional)
1/2 cup queso fresco or feta cheese, crumbled
Juice of 1 lime
2 tablespoons olive oil
Salt and pepper to taste
1 avocado, sliced (for garnish)