4 Cactus Leaves (Nopales)
1 Red Fresno Chiles seeded and finely diced
1 Organic Oranges peeled and diced
1 tablespoon Italian Parsley chopped
Peel the jicama including the fibrous layer just beneath the skin.
Cut in half and slice jicama into 1/8 inch thick pieces.
Stack the slices and cut into julienne strips.
Scrub cactus leaves and remove spines.
Use a potato peeler or a knife to cut around the nodules and remove them.
Preheat oven to 350 degrees.
Place cactus leaves on a baking sheet and roast in the oven for 10 minutes.
Set cactus leaves aside and allow to cool.
Slice cactus leaves into thin julienne strips and combine with the jicama.
Combine remaining ingredients and toss with your favorite vinaigrette dressing.