Ensalada De Nopales Y Camarones Cactus And Shrimp Salad Recipes

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ENSALADA DE NOPALES



Ensalada De Nopales image

Make and share this Ensalada De Nopales recipe from Food.com.

Provided by Salvador Vilchis

Categories     Vegetable

Time 45m

Yield 750 g, 6 serving(s)

Number Of Ingredients 10

500 g nopales
50 g onions, diced
50 g cilantro
3 serrano chilies, diced (to taste)
350 g tomatoes, diced
3 tablespoons olive oil
100 g panela cheese, shredded
5 g salt
2 g pepper
3 g baking soda

Steps:

  • wash, remove spines and dice the nopales.
  • cook in pressure cooker with watter, salt and baking soda plus a stem of cilantro.
  • once the cooker has acheived pressure, cook for an additional 5 minutes and wait to cool down.
  • meanwhile, dice all remaining veggies.
  • remove the nopales from the cooking water.

Nutrition Facts : Calories 90.8, Fat 7, SaturatedFat 1, Sodium 484.9, Carbohydrate 6.6, Fiber 3.1, Sugar 3, Protein 2

SHRIMP AND NOPAL CACTUS SALAD



Shrimp and Nopal Cactus Salad image

Provided by Terry Conlan

Categories     Salad     Garlic     Onion     Tomato     Appetizer     Feta     Shrimp     Radish     Summer     Chill     Healthy     Cilantro     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 16 (1-cup) servings

Number Of Ingredients 14

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

Steps:

  • 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.

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