Cactus Salad with Jicama| Ensalada de Nopales con Jícama
15 small cactus paddles cleaned and diced
5 avocado leaves
8 epazote leaves
2 medium tomatoes diced
1 medium white onion diced
1 cup jicama peeled and cubed
- Add diced cactus to a pot of boiling water (enough to cover cactus). Cook until cactus changes color, approximately 15 minutes or until gelatinous liquids are released. Strain cactus and discard water, then rinse well.
- Repeat step 1, only this time add the avocado leaves and epazote. Strain again, then set aside and let cool, removing avocado and epazote leaves.
- Combine tomatoes, onion and jicama in large bowl. Mix in cactus and serve with creamy Avocado Cilantro Dressing and crumbled queso fresco.
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