Cactus Salad

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1 1/2 pounds fresh or prepared cactus paddles or nopales, needles removed

3/4 cup olive oil

1 1/2 teaspoons salt

4 Italian Roma tomatoes, cored, seeded and cut into 1/4-inch dice

1/2 small red onion, cut into 1/4-inch dice

1 to 2 medium serrano chiles, stemmed, seeded and finely diced

2 bunches cilantro, leaves only, chopped

1/2 cup finely grated Cotija or Anejo cheese

1/2 cup red wine vinegar

1 teaspoon freshly ground black pepper

4 to 6 lettuce leaves

1 avocado, peeled, seeded and sliced for garnish

1/4 cup cracked black pepper garnish, recipe follows

CRACKED BLACK PEPPER GARNISH

2 tablespoons cracked black pepper

1/2 cup olive oil

2 tablespoons freshly squeezed lemon juice

1 teaspoon salt