Mayan recipe: Tomato and Nopal Salad

In a hidden garden, nestled between ancient stone temples, grew the nopal cactus, its pads glistening in the morning dew. A wise cook combined these with juicy tomatoes, creating a refreshing Tomato and Nopal Salad. This dish, known for its healing properties, was a staple on the Mayan table, a symbol of resilience and life.

• 2 nopal paddles, cleaned and diced
• 2 large tomatoes, diced
• 1/2 onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1/2 tsp chili powder
• Salt to taste

1. Grill or boil nopal paddles until tender, about 5-7 minutes, then chop into small pieces.
2. In a salad bowl, combine chopped nopal with diced tomatoes and chopped onion.
3. Add lime juice and chili powder. Mix well.
4. Garnish with fresh cilantro and season with salt to taste.
5. Serve chilled or at room temperature as a refreshing salad.