Begin by blanching cactus pads in salted boiling water until tender, for about 5 minutes; then shock in ice water.
Julienne cactus pads into strips lengthwise. In a small salad bowl, mix in the green onion, tomato, cilantro, jalapeno, and cactus pads.
In separate bowl mix garlic, oil and lime juice. Add all the other ingredients and season to taste with salt and pepper.
Recipe courtesy of Aaron Sanchez