Mexican Cactus Salad (Ensalada de Nopales)

3-4 medium cactus leaves cleaned of spines

2-3 fresh medium tomatoes diced

2-3 green onions chopped

1 bunch of cilantro chopped

juice from 1 lime

salt and pepper to taste

1/4 teaspoon dried Mexican oregano

2 Tablespoons vegetable oil

1/4 cup crumbled Queso Anejo, or queso cotija or Feta

 

Clean the cactus leaves of spines and wash them very well. Slice the nopales thin and put them in a pot with water to cover them. Add 1/2 teaspoon salt. Cook the leaves on medium high heat until tender, for about 15-20 minutes. Meanwhile, chop the green onions, tomatoes and cilantro. Set them aside. When nopales are cooked, remove them from the stove, drain the water and place the vegetables in cold icy water. When cool, use them for the salad. In a salad bowl, place the cactus leaves, onion, tomatoes, cilantro and dried Mexican oregano. Squeeze the juice of the lime over the salad. Add oil. Taste for salt and pepper and mix everything together. Sprinkle crumbled cheese over and serve. It goes very well with grilled meat, cooked beans, in eggs, tacos etc. Enjoy!