Preparing the Nopal Leaves

1. Peel nopal leaves slowly and carefully with a paring knife. Be careful not to prick yourself as you cut. Discard the peeling.

2. Cut nopal leaves into 1/4-inch slices, and place in the large saucepan. Cover the nopal with 2/3 cup cool water, and add 1/2 tsp. salt.

3. Bring the water to a rolling boil over high heat.

4. Cover the pan and turn heat down to medium low. Allow the cactus to steam the simmering water for 15 to 20 minutes until it reaches the texture of crisp cooked green beans or bell peppers.

5. Remove the pan from heat, and pour through a metal colander. Run cool water over the colander to stop the cactus from cooking further. Drain, and place the cooked nopal in your refrigerator to chill for about three hours before putting the salad together.

Compiling the Salad

1. Combine 1 1/2 lb. cooked nopal cactus pieces, 2 tbsp. neutral vegetable oil such as grapeseed or canola, one medium diced onion, two medium diced tomatoes, three cloves pressed garlic, 2/3 cup chopped cilantro and one sliced, seeded serrano pepper in a medium bowl. If you like, mix in 2 tbsp. fresh lime juice.

2. Add salt and black pepper to taste, checking every few seconds until you reach the desired flavor.

3. Cover the bowl and place in your refrigerator.

4. Leave the salad in the refrigerator for about one hour to allow flavors to blend.

5. Remove and serve as a filling, garnish or side dish with your Mexican-themed meal topped with crumbled fresh Mexican cheese such as panela or queso fresco as a garnish.