Shrimp and Cactus Salad

Name: Shrimp and Cactus Salad
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 16 serving(s)
Ingredients: 1 lb cactus pieces, paddles or 1 lb fresh green beans; 1 cup thinly sliced onion; 2 minced garlic cloves; 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 leaves oregano; 1 teaspoon salt; fresh ground black pepper; 1/4 cup crumbled queso fresco or 1/4 cup feta cheese; 2 lbs small cooked peeled and deveined shrimp

Submitted by Sarah 11879

"This is a delicious cold salad that is a little different fron the usual fare. Cactus has lots of vitamins, so it's very healthy as well! You couls also multiply the servings by addig cold cooked pasta."

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Ready In:: 3hrs 20mins
Ingredients:: 14
Serves:: 16

ingredients

1 lb cactus pieces, paddles or 1 lb fresh green beans
1 cup thinly sliced onion
2 minced garlic cloves
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 leaves oregano
1 teaspoon salt
fresh ground black pepper
¹⁄₄ cup crumbled queso fresco or 1/4 cup feta cheese
2 lbs small cooked peeled and deveined shrimp

directions

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.