5 trimmed and cleaned, coursely chopped medium cactus paddles (about 1 1/2 pounds)
2 tablespoons extra virgin olive oil
2 - 3 tablespoons fresh lime juice
1 thinnly sliced white onion
1 clove garlic, finely chopped
1 jalapeno, seeded and finely chopped
Salt
1 medium cored sliced tomato
2/3 cup queso fresco
1/4 cup chopped fresh cilantro
Cooking Instructions
Clean prickly pear cactus paddles; grip them by their base and shave off the spines with a knife held flush against the paddles. (Protect hands with rubber gloves)
Gring large pot of salted water to a boil; add cleaned cactus paddles and reduce hat to medium and boil until tender - about 20 minutes.
Drain paddles and rinse; transfer to a bowl. Add olive oil, lime juice, onion, garlic, jalapeno and salt to taste.
Transfer salad to a platter and top with tomato, queso fresco and cilantro. Can be refrigerated for up to 1 hour prior to serving.
