For 4 people
Step 1 of 8Cactus Salad (Ensalada de Nopales)
500 g cactus pads2 tablespoons extra virgin olive oil3 tablespoons extra virgin olive oil
Slice 500 g cactus pads into 1 cm strips. Drop them into a pot of boiling salted water. Cook until the cactus changes color from bright green to a dull olive green, and feels tender when pierced with a knife.