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| 1 1/2 x ca. 450 g | Fresh or prepared cactus paddles or nopale; needles removed |
| 3/4 Tasse | olive oil |
| 1 1/2 Teelöffel | salt |
| 4 | Italian Roma tomatoes, cored, seeded and cut into 1/4" dice |
| 1/2 klein | Red onion, cut into; 1/4" dice |
| 2 mittel | Serrano chiles, stemmed, seeded and; finely diced |
| 2 Bund | Cilantro, leaves only, ; chopped |
| 1/2 Tasse | Finely grated Cotija or Anejo cheese |
| 1/2 Tasse | red wine vinegar |
| 1 Teelöffel | black pepper freshly ground |
| 6 | Lettuce leaves |
| 1 | Avocado, peeled, seeded and; sliced for garnish |
| 1/4 Tasse | Cracked black pepper garnish, ; recipe follows |
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Preheat grill or broiler. Place cactus paddles in a bowl and toss with 1/4 cup of the olive oil and 1/2 teaspoon of the salt. Grill or broil the paddles until grill marks appear on each side, or they turn dark green with black patches, about 3 to 5 minutes. Set aside to cool to room temperature. Cover and chill 2 to 4 hours or overnight. Cut cactus into 1/2-inch pieces. In a large bowl, combine the cactus, tomatoes, onions, chiles, cilantro and cheese with the remaining 1/2 cup oil, the vinegar, the remaining 1 teaspoon salt and pepper. Toss well. Serve on plates lined with lettuce leaves, and garnish with avocado slices sprinkled with cracked pepper garnish.
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