Shrimp and Nopal Cactus Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 16 (1-cup) servings
- 1 teaspoon salt
- 1 tablespoon lime juice
- freshly ground black pepper to taste
- 3 tablespoons extra virgin olive oil
- 1/4 cup chopped cilantro
- 1 tablespoon white vinegar
- 2 cloves minced garlic
- 1 cup thinly sliced onion
- 1/4 cup crumbled queso fresco or feta cheese
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. 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
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. 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
