Provided by Aarón Sánchez
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Begin by blanching cactus pads in salted boiling water until tender, for about 5 minutes; then shock in ice water.
- Julienne cactus pads into strips lengthwise. In a small salad bowl, mix in the green onion, tomato, cilantro, jalapeno, and cactus pads.
- In separate bowl mix garlic, oil and lime juice. Add all the other ingredients and season to taste with salt and pepper.
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