Ensalata de Nopalitos (Grilled Cactus Paddle Salad)

Ingredients:

• 2 pounds whole cactus paddles (nopales), edges trimmed and thorns scraped off (see note)
• 4 tablespoons vegetable oil, plus more for brushing the cactus paddles for grilling
• Salt, as needed for sprinkling on the cactus paddles
• 1-2 cloves garlic, peeled and finely minced
• Pico de Gallo salsa, to taste (recipe follows)
• Crumbled queso fresco cheese, to taste

Directions:

• Prepare a barbecue grill for medium-heat direct grilling.
• Brush the prepared cactus paddles with vegetable oil and sprinkle with salt.
• Place cactus on the grill and cook until grill-marked and tender, 6-8 minutes per side.  Set aside to cool while you make the pico de gallo.
• When ready to serve, slice the cactus paddles into ¼ inch wide matchsticks, toss with 4 tablespoons vegetable oil, minced garlic, and pico de gallo to taste.
• Divide between plates and garnish with crumbled queso fresco.

Yields 8 servings

Pico de Gallo

(Yields approximately 2 cups)

Ingredients:

• 1 1⁄2 cups Roma tomatoes, chopped
• 3 tablespoons white onion, small dice
• 2 tablespoons cilantro, minced
• 1-2 serrano chiles, or to taste
• 3 tablespoons lime juice
• Kosher salt to taste

Directions:

• Mix all ingredients together and add salt to taste. 

Note:

• Fresh nopales (whole cactus paddles) that are already cleaned and with thorns removed are widely available at many Mexican markets and specialty stores.
• Other uses for nopales:
• For a quick appetizer: Top whole grilled cactus paddles with slices of panela cheese and return to the grill just long enough to soften the cheese.  Serve immediately.
• To make a high fiber low calorie breakfast smoothie: Place ½ cup prepared and roughly chopped raw cactus paddles in a blender along with 2 cups orange juice and a handful of ice cubes.  Blend at high speed until smooth. Serve immediately.