Cactus Paddle Salad (nopales Salad)

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/4 teaspoon salt
• 4 medium nopales, trimmed, scraped, cut into strips
• 1 large tomato, cored, peeled, diced
• 1 small onion, diced
• 6 fresh cilantro stems, chopped
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar or 1 tablespoon cider vinegar
• 1/8 teaspoon oregano
• 1/8 teaspoon salt
• 8 romaine lettuce leaves
• 3 tablespoons queso fresco, mexican, crumbled
• 2 pickled jalapeno peppers, drained, sliced
• 8 radishes, thinly sliced

Recipe

• 1 heat 6 inches of water and 1/2 teaspoon of the salt to a boil in a dutch oven over medium-high heat.
• 2 add the cactus and boil, uncovered, until tender, about 20 minutes.
• 3 drain the cactus and transfer it to a large bowl.
• 4 add tomato, onion and cilantro; set aside.
• 5 whisk together the oil, vinegar, oregano and salt; pour over the vegetables and toss.
• 6 line a platter with lettuce leaves; top with salad; sprinkle with cheese; garnish with jalapenos and radish slices.