5-8 prickly pear cactus leaves (nopales), spines and edges removed, sliced into small strips or pieces
1 medium onion (half to boil in water with nopales, other half chopped for the salad)
1 Tbsp. salt
1 large tomato, seeded and chopped
1 red, orange, or yellow bell pepper, chopped
1 medium ripe avocado
3 Tbsp. cilantro, finely chopped
2 Tbsp. fresh oregano, chopped
1 serrano pepper, seeded and minced
1 clove garlic, minced
1 lemon, zest and juice
1 cup queso fresco, crumbled
2 Tbsp. olive oil
salt and pepper to taste

1. Bring a large pot of water to a boil. Add half an onion, 1 Tbsp. salt, and the nopales. Boil about 12 minutes. Be careful it doesn't boil over.
2. Remove nopales from stove, drain, rinse in cold water. Discard onion.
3. Combine cold nopales, chopped onion, tomato, bell pepper, avocado, cilantro, oregano, serrano pepper, garlic, lemon zest, and queso fresco in large bowl and toss together.
4. In separate bowl, whisk lemon juice, olive oil, salt and pepper. Pour over salad and toss to coat.