Cactus Salad With Avocado Dressing- Nopales - cooking recipe

Ingredients

1/4 onion
2 garlic cloves, mashed
1 teaspoon crumbled dry oregano
salt
1 1/2 lbs nopales, cleaned cactus paddles chopped (about 6 cups)
1 avocado, halved, pitted, and peeled
1/4 cup fresh cilantro leaves plus 1/4 cup chopped fresh cilantro (packed)
3 tablespoons extra-virgin olive oil
1/2 serrano chili, stemmed and seeded
1 1/2 tablespoons distilled white vinegar
fresh ground black pepper
1/2 cup chopped seeded plum tomato
1/2 cup crumbled queso fresco or 1/2 cup feta, cheee
1/3 cup chopped scallion
1 cup pork crackling, chicharrones pieces (optional)

Preparation

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.).
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.
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 chicharones if desired.