Cholla Bud Salad

Ingredients

• 300 g Cholla Buds
• 1 pcs Orange
• 40 g Pumpkin Seeds
• 1 pcs Red Onion
• 1 pcs Lime
• 2.3333333333333335 tbsp Olive Oil
• 1.75 tsp Kosher Salt
• 0.25 tsp Black Pepper
• 10 g Cilantro

Method

1. Trim and peel the spines from {cholla_buds} if needed, then segment the {orange}, thinly slice the {red_onion}, and roughly chop the {cilantro}. Keep the pieces tidy for an even salad.
2. Toast {pumpkin_seeds} in a dry skillet over medium heat for a few minutes, shaking often, until fragrant and lightly puffed. Season with a pinch of {kosher_salt} while warm so the seasoning sticks.
3. Bring a small pot of salted water to a boil, add {cholla_buds}, and simmer until just tender and no longer tacky. Drain well and let them steam dry so the dressing clings instead of turning watery.
4. Whisk {lime} juice with {olive_oil}, {kosher_salt}, and {black_pepper} in a bowl until lightly thickened and bright. Taste and adjust so the dressing is lively and well seasoned.
5. Toss the drained {cholla_buds} with the {orange}, {red_onion}, and most of the {cilantro} in the {lime} dressing. Fold gently so the citrus stays intact, then taste and add more {kosher_salt} if needed.
6. Plate the salad and scatter over the toasted {pumpkin_seeds} and remaining {cilantro}. Finish with a final drizzle of {olive_oil} for gloss and fresh aroma.