1 nopal leaf (cactus) cooked in boiling water for 5 min. Cool it. Slice in 0,5 *3 cm pieces.
A handfull Parsley: chopped fine
100 g queso fresco in cubes
1 clove of garlic, pressed or finely chopped
A bit of finely chopped red onion
1 tomato in cubes
Juice of 1 lime
1 tbsp Olive oil
1tbsp Toasted almonds in big pieces
1 tbsp seeds
Cool ingredients and mix everything but seeds and almonds. Let it rest in the fridge for hours. Serve with almonds and seeds.
If you want a more filling salat, add kidney beans.