ingredients
all
1 lbs fresh or prepared cactus paddles
needles removed
3/4 cup olive oil
1 1/2 tsp salt
4 Roma tomatoes
cored, seeded, & 1/4in dice
1/2 small red onion
cut into 1/4-inch dice
2 bunches cilantro
leaves only
1/2 cup Cotija or Anejo cheese
finely grated
1/2 cup red wine vinegar
1 tsp freshly ground black pepper
2 serrano chiles
seeded & finely diced
5-6 Radishes
thinly sliced
6 lettuce leaves
1 avocado
sliced for garnish
Light and fresh Mexican salad.
1
Preheat grill or broiler. Place cactus paddles in a bowl and toss with 1/4 cup of the olive oil and 1/2 teaspoon of the salt. Grill or broil the paddles until grill marks appear on each side, or they turn dark green with black patches, about 3 to 5 minutes. Set aside to cool to room temperature. Cover and chill.
2
Cut cactus into 1/2-inch pieces. In a large bowl, combine the cactus, tomatoes, onions, chiles, cilantro and cheese with the remaining 1/2 cup oil, the vinegar, the remaining 1 teaspoon salt and pepper. Toss well.
To Serve
3
Serve on plates lined with lettuce leaves, and garnish with avocado & radish slices.