Cactus Salad Recipe

1. 1

   Preheat grill or possibly broiler.

2. 2

   Place cactus paddles in a bowl and toss with 1/4 c. of the extra virgin olive oil and 1/2 tsp.

3. 3

   of the salt.

4. 4

   Grill or possibly broil the paddles till grill marks appear on each side, or possibly they turn dark green with black patches, about 3 to 5 min.

5. 5

   Set aside to cold to room temperature.

6. 6

   Cover and refrigerate2 to 4 hrs or possibly overnight.

7. 7

   Cut cactus into 1/2-inch pcs.

8. 8

   In a large bowl, combine the cactus, tomatoes, onions, chiles, cilantro and cheese with the remaining 1/2 c. oil, the vinegar, the remaining 1 tsp.

9. 9

   salt and pepper.

10. 10

    Toss well.

11. 11

    Serve on plates lined with lettuce leaves, and garnish with avocado slices sprinkled with Cracked Black Pepper Garnish.

No additional tips available.