Step 1

Chop the nopales into small pieces, then place them in a medium-size bowl and stir in the salt.

Step 2

Using your hands, gently squeeze and mix the nopales, making sure that all the nopalitos (pieces of nopales) are well covered with the salt. This step will release the viscous liquid from the nopales. You will start to see that it also forms some bubbles. Continue this process for 4-5 minutes, then set the bowl aside and let it rest for 20 minutes.

Step 3

Meanwhile, chop the tomato, onion, serrano pepper, and cilantro.

Step 4

After the 20 minutes of resting, place the nopalitos in a strainer to drain all the liquid that they have released. Rinse under running water to remove the viscous liquid. Shake the strainer to make sure that you remove as much water as possible.

Step 5

Place the drained nopales in a medium-size bowl, then stir in the chopped tomatoes, onion, serrano pepper, and cilantro.

Step 6

In a small bowl, combine the lime juice, olive oil, black pepper, and oregano. Mix together, then drizzle the dressing over the nopales salad.

Step 7

Top the raw nopales salad with the crumbled Queso Fresco and the avocado. Serve in small bowls and enjoy!