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Cactus Paddle Salad FS2 716x483 sRGB CACTUS PADDLE SALAD
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2 - 15 oz jars of cactus pieces, drained and rinsed in cold water, pat dry with paper towels
3 ripe plum tomatoes seeded and diced
1/2 medium onion, diced
1/4 Cup cilantro, chopped
1/2 tsp. dried oregano (Mexican or other)
2 Tbsp. fresh lime juice
3 Tbsp. olive oil (extra virgin)
2 pickled jalapeños, diced
4 oz. V&V SUPREMO® Queso Fresco Cheese
salt to taste

For the garnishes:

4 large romaine lettuce leaves
4 radishes sliced thin

Method of Preparation

  1. Add cactus, diced tomatoes, diced onion, chopped cilantro, oregano, lime juice, olive oil, jalapeños, and Queso Fresco to a medium bowl. Stir well to combine. Salt to taste.
  2. To serve: place 1 romaine leaf on a plate. Top with ¼ of the salad. Garnish with radishes.

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