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Cactus Leaf Salad

Cactus Leaf Salad

  • 10 large cactus leaves, cleaned and cut into strips
  • 1 tsb. Garlic powder
  • 3 vine tomatoes, diced
  • ¼ white Spanish onion, finely chopped
  • ½ cup Ahuacatlan Oil Chipotle
  • ½ cup fresh cilantro
  • Salt to taste
  • ¼ cup queso fresco (farm cheese)

In a large pot, boil the cactus leaves with garlic powder for 25 minutes. Once cooked, strain over cold water and cut them into small dice.

In a large bowl add the cactus, onion, cilantro, tomato, and mix together.

Add Ahuacatlan chipotle, salt to taste and queso fresco.