Cactus Salad with Avocado Dressing

Name: Cactus Salad with Avocado Dressing
Yield: serves 4
Ingredients: 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

December 20, 2011

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.

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