Ingredients:
- 400 g of cooked beetroot, diced
- 2 oranges, cut into quarters
- 1 piece of cooked nopal, diced
- 1 tbsp lemon juice
- 3 tbsp sunflower oil
- Salt and pepper
- Fresh chives, chopped
Steps:
- To remove the spines from the nopal pads, hold them with a fork and, using a sharp knife, scrape the surface until there are no more spines. Do the same on the other side, then trim the edges.
- Rinse the pads under water and cut them into strips about 1–2 cm thick, then cut them into thirds lengthwise.
- Boil the pads for 20 minutes, drain, and let cool.
- In a salad bowl, make the dressing by mixing lemon juice, oil, salt, and pepper. Stir to emulsify. Add the orange quarters.
- Add the cooked nopal and diced beets, mix well. Sprinkle with chopped fresh chives and serve immediately.