|Jarred cooked nopales (nopalitos), drained and rinsed||3 cups|
|Diced tomato||1 cup|
|Fresh cilantro, chopped, plus more for garnish||1/2 cup|
|Thinly sliced white onion||1/2 cup|
|Extra-virgin olive oil||2 tbsp|
|Lime juice||1 tbsp|
|Finely chopped serrano pepper||2 tsp|
|Club House Oregano Leaves||1 tsp|
|Club House Pepper, Black Coarse Grind||1/2 tsp|
|Avocado, peeled, pitted and chopped (optional)||1/2 cup|
|Vegan cheese, chopped (optional)||1/2 cup|
Test Kitchen Tip: Nopales are the tear-shaped leaves of the Opuntia or prickly pear cactus, harvested all year long in warm, dry regions of Mexico. The pads are harvested young and have a delicate, tart flavour and crisp yet slightly chewy texture. The juicy leaves are eaten raw or cooked in a variety of Mexican dishes.
Place all ingredients except avocado and vegan cheese in a large bowl; toss until evenly mixed.
Just before serving, add vegan cheese and avocado if desired, stirring gently to mix. Garnish with additional cilantro leaves. Serve with tortilla chips.