7 fresh cactus paddles
2 tbsp olive oil
1/2 tsp Salt
1 small red onion
thinly sliced
1/2 cup cilantro
2 sliced pickled jalapeños
1 bell pepper
roasted and peeled
2 tbsp lime juice
or apple cider vinegar
2 tbsp olive oil
1/2 tsp dried Mexican oregano
radish slices
1/2 cup queso fresco or mild feta
cut into ½ inch cubes
Lettuce leaves (for garnish or for salad)
1 avocado
A fresh Mexican side dish
Roasting the cactus: Preheat the oven to 375 degrees. Clean and cut cactus into ¾ inch squares or ½ by 3 inch batonets. Spread cactus on a baking sheet and toss with 1 tablespoon of the olive oil and a pinch of salt. Roast the cactus for about 20 minutes, stirring once or twice. The viscous liquid will evaporate, leaving the cactus crisp/tender. Cool.
Toss the cactus with the remaining 1 tablespoon olive oil, onion, cilantro, jalapeños, roasted peppers, lime juice or apple cider vinegar and salt. Taste and adjust the seasonings.
Alternatively: slice red onions into larger wedges and grill. Make vinaigrette with the apple cider vinegar, oregano, olive oil, salt and pepper. Toss the cactus, grilled onions, radishes, roasted peppers, and lettuce with the vinaigrette. Garnish with crumbled queso fresco and avocado.
To Serve
Line a serving dish with the lettuce leaves and pile the salad on it. Garnish with the avocado slices, radishes, and the queso fresco.