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 cup lime juice
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper

Method

1. 01
   Bring a pot of water to a boil. Add a pinch of salt.
2. 02
   Add the sliced cactus paddles to the boiling water and cook for 8-10 minutes until tender.
3. 03
   Drain the cactus paddles and rinse under cold water to cool them down. Set aside.
4. 04
   In a large bowl, combine the cherry tomatoes, red onion, cilantro, jalapeño, and avocado.
5. 05
   Add the cooled cactus paddles to the bowl with the other vegetables.
6. 06
   In a small bowl, whisk together lime juice, olive oil, salt, and black pepper to make the dressing.
7. 07
   Pour the dressing over the salad and toss everything together gently to combine.
8. 08
   Taste and adjust seasoning with more salt or lime juice if desired.
9. 09
   Serve immediately or chill in the refrigerator for 20 minutes before serving to let the flavors meld.