Cactus Salad with Dressing
- 15 small cactus pads, with the spines removed and cubed
- 5 Avocado leaves
- 8 Epazote leaves
- 2 Tomatoes, cubed
- ½ large White onion, diced
- 1 cup of jicama, cubed
- 1 avocado
- ½ cup apple cider vinegar
- 1 handfull of cilantro
- 1 lime, juice
- Salt
- Oaxaca queso fresco
- Combine the tomatoes, the onion and the jicama in a bowl and set aside.
- Add the cubed cacti to a pot of boiling water. Boil the cacti until it turns a darker shade of green, about 15 minutes.
- Add the avocado and epazote leaves and let cool.
- Once cooled, remove the avocado and epazote leaves and add the cacti to the rest of the ingredients.
- In a blender, blend all ingredients except the cheese until a smooth consistency is reached.
- Toss the Cactus Salad with the dressing.
- Serve into individual plates and garnish with crumbled queso fresco.
Recipe by Tropicsgourmet at https://tropicsgourmet.com/oaxaca-mexico-recipes-cactus-salad/
3.5.3208