Prepare the fresh cactus paddles by cleaning and cooking them. If using canned cactus, drain and rinse well.

Dice the tomato and onion.

Chop the fresh coriander (cilantro).

In a bowl, combine the cooked cactus, diced tomato, diced onion, and chopped cilantro.

In a separate small bowl or jar, whisk together the vegetable oil (or olive oil), cider vinegar, dried oregano, and salt.

Taste the dressing and adjust salt as needed.

Pour the dressing over the cactus and vegetable mixture and toss to combine.

Line a serving platter with romaine lettuce leaves.

Heap the cactus salad in the center of the lettuce-lined platter.

Crumble Mexican queso fresco (or feta or farmer's cheese) over the salad.

Arrange pickled jalapenos and radish slices (or roses) over the top.

Serve immediately.