Mexican Spicy Cactus Salad

Ingredients

• 3 cups cactus paddles cleaned and sliced
• 1 cup cherry tomatoes halved
• 1 medium red onion thinly sliced
• 2 tablespoons cilantro chopped
• 1 medium jalapeño sliced
• 1 medium avocado diced
• 1/4 cup lime juice
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. 1 Bring a pot of water to a boil. Add a pinch of salt.
2. 2 Add the sliced cactus paddles to the boiling water and cook for 8-10 minutes until tender.
3. 3 Drain the cactus paddles and rinse under cold water to cool them down. Set aside.
4. 4 In a large bowl, combine the cherry tomatoes, red onion, cilantro, jalapeño, and avocado.
5. 5 Add the cooled cactus paddles to the bowl with the other vegetables.
6. 6 In a small bowl, whisk together lime juice, olive oil, salt, and black pepper to make the dressing.
7. 7 Pour the dressing over the salad and toss everything together gently to combine.
8. 8 Taste and adjust seasoning with more salt or lime juice if desired.
9. 9 Serve immediately or chill in the refrigerator for 20 minutes before serving to let the flavors meld.