Ensalada de Nopales

Ingredients

• 1½ lb cleaned cactus paddles, diced
• 2 plum tomatoes, chopped
• ¼ white onion, thinly sliced
• 1 jalapeño, minced
• ½ cup chopped cilantro
• ¾ cup crumbled queso fresco
• 2 tbsp olive oil
• 2 limes
• 1 avocado, sliced

Instructions

1. Cook the diced nopales in salted simmering water for 10 to 12 minutes until tender.
2. Drain and rinse the nopales under cold water until they are cool and no longer slippery.
3. Combine nopales, tomatoes, onion, jalapeño, and cilantro in a bowl.
4. Whisk olive oil with lime juice, salt, and pepper and toss with the salad.
5. Fold in half the queso fresco and chill for 15 minutes.
6. Top with avocado and the remaining cheese before serving.