Cactus Salad with Avocado Dressing

• 1/4 onion
• 2 garlic cloves, mashed with the side of a knife
• 1 teaspoon crumbled dried oregano
• Salt
• 1 1/2 pounds cleaned prickly pear cactus paddles, chopped (about 6 cups)
• 1 avocado, halved, pitted, and peeled
• 1/4 cup (packed) fresh cilantro leaves, plus 1/4 cup chopped fresh cilantro
• 3 tablespoons extra-virgin olive oil
• 1/2 serrano chile, stemmed and seeded
• 1 1/2 tablespoons distilled white vinegar
• Freshly ground black pepper
• 1/2 cup chopped seeded plum tomatoes
• 1/2 cup crumbled queso fresco or feta cheese
• 1/3 cup chopped scallions (white and pale green parts only)
• 1 cup chicharron pieces

1. Combine the onion, garlic, oregano, 1/2 teaspoon salt, and 4 cups water in a large heavy saucepan, and bring to a boil over high heat.
2. Add the cactus and boil for 7 minutes, or until tender and no longer bright green.
3. Strain the cactus and discard the onion and garlic.
4. Cool completely.
5. (The cactus can be prepared 1 day ahead.
6. Cover and refrigerate.)
7. Put the avocado, cilantro leaves, olive oil, serrano chile, vinegar, and 2 tablespoons water in a blender.
8. Blend until very smooth (the dressing will be thick).
9. Season to taste with salt and black pepper.
10. Transfer the cactus to a large bowl and add the tomatoes, queso fresco, scallions, and chopped cilantro.
11. Toss to combine.
12. Add enough dressing to coat, and toss gently.
13. Divide the salad among 4 plates, and top each serving with chicharrones.

onion, garlic, oregano, salt, cactus paddles, avocado, cilantro, extravirgin olive oil, serrano chile, white vinegar, freshly ground black pepper, tomatoes, queso fresco, scallions, chicharron pieces

Taken from www.epicurious.com/recipes/food/views/cactus-salad-with-avocado-dressing-386966 (may not work)