This is one of my favorite salads—it is a perfect accompaniment to most traditional Mexican dishes. Serve it with Cochinita Pibil (page 126) or a carne asada. In Mexico the chicharrones (crackling pork rinds) are sold packaged like potato chips, or in larger pieces at street stands, and are eaten as a snack—on their own or sprinkled with lime juice and bottled hot sauce. Here they provide a nice crunch. Make sure to add them at the end because they will get soggy if they sit too long in the dressing. If you want to keep the salad light and healthy, leave the chicharrones out altogether.

　　

Ingredients

serves 4

　　1/4 onion

　　2 garlic cloves, mashed with the side of a knife

　　1 teaspoon crumbled dried oregano

　　Salt

　　1 1/2 pounds cleaned prickly pear cactus paddles, chopped (about 6 cups)

　　1 avocado, halved, pitted, and peeled

　　1/4 cup (packed) fresh cilantro leaves, plus 1/4 cup chopped fresh cilantro

　　3 tablespoons extra-virgin olive oil

　　1/2 serrano chile, stemmed and seeded

　　1 1/2 tablespoons distilled white vinegar

　　Freshly ground black pepper

　　1/2 cup chopped seeded plum tomatoes

　　1/2 cup crumbled queso fresco or feta cheese

　　1/3 cup chopped scallions (white and pale green parts only)

　　1 cup chicharrón pieces

　　

Step 1

Combine the onion, garlic, oregano, 1/2 teaspoon salt, and 4 cups water in a large heavy saucepan, and bring to a boil over high heat. Add the cactus and boil for 7 minutes, or until tender and no longer bright green. Strain the cactus and discard the onion and garlic. Cool completely. (The cactus can be prepared 1 day ahead. Cover and refrigerate.)

　　

Step 2

Put the avocado, cilantro leaves, olive oil, serrano chile, vinegar, and 2 tablespoons water in a blender. Blend until very smooth (the dressing will be thick). Season to taste with salt and black pepper.

　　

Step 3

Transfer the cactus to a large bowl and add the tomatoes, queso fresco, scallions, and chopped cilantro. Toss to combine. Add enough dressing to coat, and toss gently. Divide the salad among 4 plates, and top each serving with chicharrones.

　　Fresh Mexico