trimmed, cleaned, and coarsely chopped
2 tbsp. extra-virgin olive oil
2–3 tbsp. fresh lime juice
1 small white onion, thinly sliced
1 garlic clove, finely chopped
1 jalapeño, stemmed, seeded, and finely chopped
1 medium tomato, cored, and sliced
2⁄3 cup crumbled queso
1⁄4 cup chopped fresh cilantro
1. Bring a large pot of salted water to a boil. Add cactus paddles, reduce heat to medium, and boil until tender, about 20 minutes. Drain paddles and rinse; transfer to a bowl.
2. Add olive oil, lime juice, onions, garlic, jalapeño, and salt to taste; stir well. Transfer salad to a platter and top with tomatoes, crumbled queso, and fresh cilantro. Refrigerate for 1 hour.