A fresh Mexican side dish
 fresh cactus paddles7
 olive oil2 tbsp
  Salt 1/2 tsp
 small red onion1
thinly sliced
 cilantro 1/2 cup
 pickled jalapeños2 sliced
 bell pepper1
roasted and peeled
 lime juice2 tbsp
or apple cider vinegar
 olive oil2 tbsp
 dried Mexican oregano 1/2 tsp
 radish slices
 queso fresco or mild feta 1/2 cup
cut into ½ inch cubes
 Lettuce leaves (for garnish or for salad)
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.