Cactus Salad Recipe

• 1 1/2 lb Cactus paddles or possibly nopales needles removed (fresh or possibly prepared)
• 3/4 c. Extra virgin olive oil
• 1 1/2 tsp Salt
• 4 x Italian Roma tomatoes cored, seeded, and cut in 1/4" dice
• 1/2 sm Red onion cut in 1/4" dice
• 1 x to 2 medium Serrano chiles stemmed, seeded, and finely diced
• 2 bn Cilantro, leaves only minced
• 1/2 c. Finely-grated Cotija or possibly Anejo cheese
• 1/2 c. Red wine vinegar
• 1 tsp Freshly-grnd black pepper
• 4 x to 6 Lettuce leaves
• 1 x Avocado peeled, seeded, and sliced
• 1/4 c. Cracked Black Pepper Garnish see * Note

1. Preheat grill or possibly broiler.
2. Place cactus paddles in a bowl and toss with 1/4 c. of the extra virgin olive oil and 1/2 tsp.
3. of the salt.
4. Grill or possibly broil the paddles till grill marks appear on each side, or possibly they turn dark green with black patches, about 3 to 5 min.
5. Set aside to cold to room temperature.
6. Cover and refrigerate2 to 4 hrs or possibly overnight.
7. Cut cactus into 1/2-inch pcs.
8. In a large bowl, combine the cactus, tomatoes, onions, chiles, cilantro and cheese with the remaining 1/2 c. oil, the vinegar, the remaining 1 tsp.
9. salt and pepper.
10. Toss well.
11. Serve on plates lined with lettuce leaves, and garnish with avocado slices sprinkled with Cracked Black Pepper Garnish.

cactus paddles, extra virgin olive oil, salt, italian roma tomatoes, red onion, serrano chiles, cilantro, cheese, red wine vinegar, black pepper, avocado, pepper

Taken from cookeatshare.com/recipes/cactus-salad-96964 (may not work)