Ingredients:
- 3 pads of Opuntia Ficus Indica
- 2 tomatoes
- ½ small red onion
- ¼ bunch of fresh coriander
- 50g feta or tofu
- Juice of half a (small) lemon or 1 tbsp apple cider vinegar
- 1 tbsp vegetable oil
- ½ green chili or chili powder
- Salt and pepper
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.
- Meanwhile, slice the onion thinly and dice the tomatoes. Crumble the feta or tofu and finely chop the chili and coriander.
- Mix everything in a bowl, drizzle with oil, lemon juice, salt, and pepper.
- Add the cooled Opuntia, mix again, and refrigerate until ready to serve.