In a market on wheels I tried a mexican cactus salad that I loved, so I made it part of my menu. And since I like it so much and how often I wanted to make the light version, the result is delicious.
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Ingredients5 portions
Preparation
Boil 4 cups of water, once it breaks the boil add the nopales cut into squares, 1/2 whole onion and 2 cloves of garlic. Let cook for 10 minutes.
Once cooked, drain and rinse. Reservation.
In a bowl or bowl mix all ingredients except avocado. Incorporate it at the end.
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