A Mexican street-food favorite made with boiled cactus pads (nopal), tomatoes, jalapeño and cilantro. Dairy-free and sturdy enough to pack in a lunchbox.
Boil the cactus pads, cut into strips, in salted water for 15 minutes with the lid off.
Discard the cooking water, rinse the cactus pads with cold water and leave to cool.
In a bowl, combine the tomatoes, onion, jalapeño and cilantro with the cooled cactus pads.
Add the lemon juice, olive oil and salt, toss together and serve.
Leave the lid off while boiling the cactus pads; if you boil them covered, their slimy texture will collect in the pot. Be sure to discard the cooking water.
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