Ensalada De Nopalitos (Cactus Salad) With Vegan Option

• 32 ounces nopalitos (get the kind that are sliced)
• 6 tablespoons white onions, chopped
• 1 cup fresh cilantro, chopped
• 1 teaspoon dried Mexican oregano
• 4 tablespoons fresh lime juice
• TOPPING
• 4 tomatoes, cut into wedges
• 2/3 cup fresh cilantro, chopped
• 2/3 cup queso fresco (vegan cheese can be used for a vegan option) or 2/3 cup Anejo cheese, crumbled or shredded (vegan cheese can be used for a vegan option)
• 2/3 cup purple onion, sliced into thin rings
• 6 canned chilies, jalapenos en escabeche cut into chunks
• 2 avocados, sliced
• 1 large head romaine lettuce, torn into bite-sized pieces

1. Drain the nopalitos and place in a bowl. Cut them into smaller strips, if you prefer.
2. Add the white onion, cilantro, Mexican oregano, and lime juice to the nopalitos. Stir well. Set aside for 30 minutes to allow the flavors to mingle.
3. While waiting, prepare the toppings.
4. When the nopales mixture has sat for 30 minutes, spread the mixture in a 1.5 or 2 inch deep platter.
5. Top with chopped tomatoes, cilantro, shredded cheese, onion, jalapenos, and avocado.
6. Place the lettuce along the edges of the platter.
7. Serve at room temperature.

nopalitos, white onions, fresh cilantro, oregano, lime juice, topping, tomatoes, fresh cilantro, queso fresco, purple onion, chilies, avocados, head romaine lettuce

Taken from www.food.com/recipe/ensalada-de-nopalitos-cactus-salad-with-vegan-option-308333 (may not work)