Nopalito is the leaf, or pad, of the prickly pear cactus, and is used in many Mexican dishes. We recently enjoyed nopalito salad at a Mexican restaurant in San Antonio, and it was so good we decided to make our own.

Serves 2

Ingredients:

• 1 pad of prickly pear cactus, spines removed
• 2 roma tomatoes, diced
• 1 handful chopped cilantro
• ¼ cup diced onion
• ½ cup crumbled Mexican queso fresco cheese
• Juice of ½ lemon
• 2 tsp olive oil
• Salt and pepper to taste

Preparation:

Scrape the cactus pad to remove any thorny pieces, then cut into thin strips, about 2-inches in length. Boil 10-minutes until tender, then plunge into ice water to stop cooking. Drain well, then place in a bowl with all the other ingredients and toss gently. Add salt and pepper to taste. Let sit to marinate in the fridge for about an hour before serving. Make 2-3 servings.