Having prepared cactus salad myself several times, I can definitely say it's a delicious and refreshing dish that embraces the vibrant flavors of Mexican cuisine. One key tip I learned is the importance of thoroughly washing and carefully removing all spines and tiny glochids from the nopales before cooking. This ensures a pleasant texture and experience when eating. Boiling the cactus with a piece of onion not only helps reduce its natural sliminess but also infuses a subtle flavor into the nopales. Don’t worry if the cactus still feels slightly slimy after boiling—this characteristic adds a unique texture that's appreciated in traditional recipes. After boiling, draining the cactus well is essential to keep the salad crisp rather than watery. When assembling the salad, I find that balancing the quantities of tomatoes, cucumbers, cilantro, avocado, and jalapeños according to your personal taste is key. The fresh, tangy lime juice and sprinkle of Mexican oregano really elevate the flavors. Using good quality olive oil adds richness, while queso fresco provides a nice creamy contrast. This cactus salad is not only flavorful but also packed with nutrients and antioxidants, making it a healthy addition to your meals. It pairs wonderfully with grilled meats or as a light standalone lunch. Plus, working with nopales connects you to ancient Mexican culinary traditions, making this dish both delicious and culturally enriching. Give it a try—you'll be surprised by how simple and satisfying cactus salad can be!