Chef Gabriela Cámara’s Salad Taco Recipe

This outrageously flavorful and healthy recipe calls for fresh cactus paddles, also called nopales, which you can find at Latin markets or online. If you can’t track down nopales, try substituting summer squash.

• 455g cactus paddles, dethorned
• 130g sea salt
• 100g radishes, sliced on a mandoline
• 120g red onion, slivered
• 120g watercress, rinsed, dried, and torn into bite-size pieces
• 12g chopped cilantro leaves
• 120ml extra-virgin olive oil
• 120ml freshly squeezed lime juice
• 3g finishing salt
• 20g to 30g grated ricotta salata
• 4 to 6 fresh corn tortillas, for serving

1. 1

   In a large mixing bowl, combine the cactus with sea salt and set aside for 1 hour to draw out excess moisture. Rinse the cactus in a colander to remove any sliminess, then cut each paddle into ½ inch-wide (12mm) strips. Transfer the strips to a serving bowl, then add the radishes, onion, watercress, and cilantro.

2. 2

   Make the dressing: In a jar or a small bowl, mix together the oil, lime juice, and finishing salt. Dress the salad, and toss to coat. Spoon salad into each tortilla and top with ricotta salata. Serve within 1 hour of dressing the salad.

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