Ensalada De Nopales (Mexican Cactus Salad)

• 2 nopales (cactus pads)
• 3 tablespoons olive oil, divided
• salt and ground black pepper to taste
• 4 Roma tomatoes, thinly sliced
• 2 serrano chiles, thinly sliced
• 1/2 cup thinly sliced pickled red onion, or to taste
• 1 lime, juiced
• 2 tablespoons finely chopped cilantro
• 1 teaspoon dried oregano
• 2 tablespoons cotija cheese
• 2 avocados, halved and pitted
• 2 tablespoons roasted sesame seeds

1. Preheat an outdoor grill for medium heat and lightly oil the grate.
2. Brush both sides of nopales with 1 tablespoon oil and season with salt and pepper. Place on the hot grill and cook, turning halfway through, until tender, 7 to 9 minutes. Remove from grill and let cool until safe to handle. Slice nopales into 1/2-inch strips.
3. Layer tomatoes, serrano chiles, and onion on a serving plate. Place grilled nopales on top; drizzle with lime juice and remaining 2 tablespoons oil. Sprinkle cilantro and oregano on top. Add cotija cheese.
4. Slice each avocado half while still in the skin; use a spoon to gently scoop sliced avocado onto the salad in a fan shape. Top with sesame seeds and additional salt and pepper.

nopales, olive oil, salt, tomatoes, serrano chiles, red onion, lime, cilantro, oregano, cotija cheese, avocados, sesame seeds

Taken from www.allrecipes.com/recipe/265299/ensalada-de-nopales-mexican-cactus-salad/ (may not work)