I decided to make Nopale Salad (Cactus) for the Diabetes Clinic last Friday. The grocery store where I shop had no nopales, so I stopped at DAC, the vegetable market on Ave. 30. I didn’t see the large cactus leaves in the center section and asked the man behind the counter where they were. He simply pointed to the section, which was unusual because they are very helpful. I found the nopales and piled 10 leaves into a plastic bag realizing that the thorns were still attached. I later discovered that I could have asked for them to be cleaned (a nasty job and probably why the man I asked for directions simply pointed). So, when I got them home, it was my job. Having suffered for three weeks with a cactus thorn broken in my hand once, I was very careful. Jim and I worked at the table in the garden for a good hour scraping off the thorns and hosing down the patio so our dog wouldn’t get stuck either. Then I brought them inside and cut each leaf into 1/2 inch pieces and boiled them for 5 minutes with oregano, white onion and salt. Nopales are slimey, like okra, but very tasty when chilled and mixed with raw tomatoes, sliced onions, chopped cilantro, diced avacado, grated cheese, a little salt to taste and some apple cider vinegar. I stopped on the way to the clinic in the morning to buy fresh corn tortillas to go with the salad.