Southwest Salad Timbale

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½ bunch cilantro

¼ cup extra virgin olive oil

¾ cup canola or grapeseed oil

½ tsp. salt

2 nopal pads, burred, charred and sliced into ½-inch-thick strips

Juice of 2 lemons

Juice of 1 orange

1 clove garlic, minced

½ tsp. dried Mexican oregano

1 tsp. salt

¼ teaspoon freshly ground black pepper

1 ½ cups balsamic vinegar

¾ cup fresh apple juice

8 strawberries, halved

3 dried chipotle chiles

¼ tsp. freshly ground black pepper

2/3 tsp. salt

2 cups cubes peeled jicama

¼ cup cubes red onion

1 tsp. seeded and minced jalapeño

2 Tbs. coarsely chopped cilantro leaves

Juice of 1 lime plus juice of ½ lime

Salt to taste plus ¼ tsp. salt

2 avocados, peeled, pitted and cubed

2 jarred roasted pimientos, cubed

2 pink grapefruits

½ cup toasted pumpkin seeds, optional

¾ cup Cilantro Oil

Cilantro leaves for garnish

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