3/4 cup (180 ml) roasted red bell peppers, cut into strips
1 green onion, thinly sliced
2 tablespoons (30 ml) fresh cilantro, chopped
1 teaspoon (5 ml) orange zest
2 tablespoons (30 ml) orange juice
1 tablespoon (15 ml) olive oil
Salt and pepper
Rinse and drain the cactus spears.
In a bowl, combine all the ingredients. Season with salt and pepper. Cover and refrigerate for 2 hours.
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