Cactus Salad

Name: Cactus Salad
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 5 medium cactus paddles (about 1 1⁄2 lbs.), trimmed, cleaned, and coarsely chopped; 2 Tbsp. extra-virgin olive oil; 2-3 Tbsp. fresh lime juice; 1 small white onion, thinly sliced; 1 clove garlic, finely chopped; 1 jalapeño, stemmed, seeded, and finely chopped; Salt; 1 medium tomato, cored, and sliced; 2 ⁄ 3 cup crumbled queso; 1 ⁄ 4 cup chopped fresh cilantro

Serves
serves 4

SAVEUR

To clean prickly pear cactus paddles, which bristle with thorns, grip them by their base and shave off the spines with a knife held flush against the paddles. (Protect your hands with paper towels or rubber gloves.)

Ingredients

5 medium cactus paddles (about 1 1⁄2 lbs.), trimmed, cleaned, and coarsely chopped
2 Tbsp. extra-virgin olive oil
2-3 Tbsp. fresh lime juice
1 small white onion, thinly sliced
1 clove garlic, finely chopped
1 jalapeño, stemmed, seeded, and finely chopped
Salt
1 medium tomato, cored, and sliced
²⁄₃ cup crumbled queso
¹⁄₄ cup chopped fresh cilantro

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Instructions

Step 1

Bring a large pot of salted water to a boil. Add cactus paddles, reduce heat to medium, and boil until tender, about 20 minutes. Drain paddles and rinse; transfer to a bowl.

Step 2

Add olive oil, lime juice, onions, garlic, jalapeño, and salt to taste; stir well. Transfer salad to a platter and top with tomatoes, crumbled queso, and fresh cilantro. Refrigerate for 1 hour.

Bring a large pot of salted water to a boil. Add cactus paddles, reduce heat to medium, and boil until tender, about 20 minutes. Drain paddles and rinse; transfer to a bowl.
Add olive oil, lime juice, onions, garlic, jalapeño, and salt to taste; stir well. Transfer salad to a platter and top with tomatoes, crumbled queso, and fresh cilantro. Refrigerate for 1 hour.