Shrimp and Nopal Cactus Salad
4.4
(9)
Editor's note: The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Lake Austin Spa Resort.
As a way of helping you to meet your daily cactus requirements, we offer you this absolutely delicious and completely refreshing salad inspired by the cooking of coastal Mexico. Cactus paddles are available in Latin or Mexican markets.
Recipe information
Yield
Makes 16 (1-cup) servings
Ingredients
1 pound cactus paddles or fresh green beans
1 cup thinly sliced onion
2 cloves minced garlic
2 medium tomatoes, diced small
3 radishes, julienned
1/4 cup chopped cilantro
3 tablespoons extra virgin olive oil
1 tablespoon white vinegar
1 tablespoon lime juice
2 teaspoons leaf oregano
1 teaspoon salt
Freshly ground black pepper to taste
1/4 cup crumbled queso fresco or feta cheese
2 pounds small cooked, peeled and deveined shrimp
Preparation
Pare the spines from the cactus; trim the base and around the edge. Dice into 3/4 x 1/4-inch pieces. Blanch in boiling water for 5 to 7 minutes or until tender. Drain and rinse thoroughly. Combine with the remaining ingredients in a large bowl. Chill in the refrigerator for 3 hours or until cold. Serve cold with baked corn tortillas.
Nutrition Per Serving
Nutrients Per Serving: Cal 100; Prot 12 g; Carbo 4 g; Fat 4 g; 66% Cal from Fat; Sod 286 mg
#### Nutritional analysis provided by Epicurious
