For Professionals

Cactus Salad

Prep time: 30 min
Cook time: 20 min

These fleshy oval leaves of the nopal, with its tart flavor, are becoming popular in the United States and can be found easily in Latino markets. You can add these nutritious cacti in a variety of dishes, like scrambled eggs. You can also substitute the shrimp for a different protein, such as Mexican cheese.

Makes

4 servings

Serving size

¼ recipe

Ingredients

2 cloves garlic, minced

¼ teaspoon black pepper, freshly ground

¼ cup lime juice, freshly squeezed

¼ cup cilantro leaves, chopped

2 tablespoons olive oil

8 ounces (about 10 medium) shrimp, shelled

3 pads (about 12 ounces)  cactus (nopales) fresh, thorns removed

1 small (70 grams) red onion, sliced

6 large (54 grams) radishes, sliced

1 tablespoon jalapeño pepper, sliced

INGREDIENTS FOR DRESSING:
½ cup lime juice, freshly squeezed

3 tablespoons olive oil

½ cup cilantro, chopped

¼ teaspoon black pepper, ground

Pinch cayenne pepper

Special Equipment:

Barbeque or grill pan

Instructions

  1. Combine garlic, black pepper, lime juice, cilantro, and oil in a large bowl. Mix well.
  2. Add shrimp and coat with the oil mixture. Chill in the refrigerator.
  3. Cut cactus flesh into thin strips.
  4. Heat a medium saucepan filled with 1 quart of water to boil. Add cactus and reduce heat. Simmer for 10 minutes or until tender.
  5. Transfer immediately to a medium bowl of iced water.
  6. Drain and chill in the refrigerator while making the dressing.
  7. Combine all the ingredients for the cilantro dressing in a mixing bowl. Mix well.
  8. Remove cactus from the refrigerator.
  9. Pour cilantro dressing over the cooked cactus. Add the onions and radish slices. Mix well.
  10. Marinate for one hour in the refrigerator.
  11. Remove shrimp from the refrigerator. Grill on a barbeque or a grill pan over medium-high heat, for about 1 to 3 minutes each side (dependent on size of shrimp).
  12. Serve shrimp on top of nopal cactus salad.
  13. Sprinkle with jalapeño slices on top as garnish.

Cooking Tip

Look for a small, firm, pale-green pads with no signs of wrinkling. You can use a vegetable peeler to remove the thorns.

Recipe Contributed by FamilyCook Productions

Nutrition Info

Nutrition Info

Makes: 4 servings  Serving size: ¼ recipe

Calories

241

Fat

17 g

Saturated Fat

2 g

Trans Fat

0 g

Cholesterol

107 mg

Carbohydrates

9 g

Sugar

3 g

Fiber

3 g

Protein

15 g

Sodium

90 mg

Calcium

198 mg

Phosphorus

164 mg

Potassium

493 mg