MEX #WFPB 002 - Ensalada de Nopales - Cactus Salad

 I wrote about cactus salad the first time in January. When I was just hoping to start doing some cooking classes on Mexican cuisine #WFPB style. Covid came along. You know the rest.

But I've gotten back to trying to develop some recipes. And the next evolutionary step follows below:

Ingredients:

3 good size Cactus leaves, cleaned.
1 Red Onions
15 Oz can of diced Tomato
Optional: avocado
1/2 bunch Cilantro
2 tbsp (Mexican) Oregano
some Radish or daikon, possibly pickled...
Serrano peppers and/or fresh jalapeño, or Jalapeño in vinegar
3/2/1 dressing with lemon and lime
Pepper to taste
Variations: with cubes of firm tofu, or with cevici-style marinated mushrooms

Preparation:

• Cut the cactus leaves in 1" strips and cut in 1/2" chunks.
• Cook in boiling water with some onion and garlic.
• Let cool
• meanwhile:
• Cut up the red onion
• Combine with the diced tomatoes
• add the cilantro, Mexican Oregano
• add in the radishes, cut fine, and/or the avocado, cut in slivers.
• cut up the peppers (jalapeño, serrano, as the case may be)
• add the salad dressing
• mix and add in the nopales when cool.
• Let it marinate in the fridge.

Serving suggestion: with tortillas, or just by itself.

Obviously, you can make this as mild or as spicy as you want.