Cactus Salad - Ensalada de Nopalitos

This fresh, summery salad is perfect for a warm day. Buy your tender cactus (nopales) at a Mexican grocery store, remove the needles by running a sharp knife sideways over the suface of the cactus paddle. Cooked tender cactus has a consistency somehow similar to green beans, but it has a slippery "roping" like okra. Boil your cactus in plenty of water for about 10 minutes. Once cooked, place in a colander and rinse under plenty of water to remove the slippery residue. Cactus is said to be a blood sugar stabilizer, in Mexico it is used as a home remedy for diabetes. To make this salad you'll need the following ingredients:

• 4 to 5 tender cactus paddles, cubed and boiled
• 1 large tomato, seeded and chopped
• half of a white onion, chopped
• 1/4 cup of chopped cilantro
• 1 clove of garlic
• 1/4 cup olive oil
• One lime
• Salt to taste
• 1 serrano chile, chopped (optional)

Cut the garlic clove in half and flavor the inside of a salad bowl with it - rub it generously over the entire surface. Save the remaining garlic for another recipe. Combine the cactus, tomato, onion, cilantro and serrano chile in the seasoned salad bowl, and chill well. When ready to serve toss the salad and season with lime juice, salt and olive oil. You can also garnish the salad with radishes and avocado.