Ensalada de Nopalitos with Grilled Shrimp

Ingredients

• 2 cups (300g) nopalitos, cleaned and diced 2 cups (300g) nopalitos, cleaned and diced
• 1 pound (450g) shrimp, peeled and deveined 1 pound (450g) shrimp, peeled and deveined
• 4 cups (120g) lettuce, shredded 4 cups (120g) lettuce, shredded
• 2 tomatoes, diced 2 tomatoes, diced
• 1 avocado, diced 1 avocado, diced
• 1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1/2 teaspoon (2g) black pepper 1/2 teaspoon (2g) black pepper
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped

Nutrition

• Calories (kcal / KJ): 280 / 1172
• Fat (total, saturated): 12g / 2g
• Carbohydrates (total, sugars): 14g / 4g
• Protein: 30g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a pot of boiling water, blanch the nopalitos for 5 minutes. Drain and rinse with cold water.
2. 2.
   Preheat the grill to medium-high heat.
3. 3.
   In a bowl, combine the shrimp, olive oil, salt, and black pepper. Toss to coat the shrimp evenly.
4. 4.
   Grill the shrimp for 2-3 minutes per side until cooked through. Remove from the grill and set aside.
5. 5.
   In a large salad bowl, combine the blanched nopalitos, shredded lettuce, diced tomatoes, and avocado.
6. 6.
   In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper to make the dressing.
7. 7.
   Pour the dressing over the salad and toss gently to combine.
8. 8.
   Add the grilled shrimp to the salad and sprinkle with fresh cilantro.
9. 9.
   Serve immediately and enjoy!

Treat your ingredients with care...

• Nopalitos — Make sure to remove the thorns from the cactus paddles before cleaning and dicing them. Use caution when handling nopalitos as they can be prickly.

Tips & Tricks

• To add an extra kick of flavor, you can sprinkle some crumbled queso fresco or feta cheese on top of the salad.
• If you prefer a spicier salad, add some finely chopped jalapenos or a dash of hot sauce to the dressing.
• For a vegetarian version, you can substitute the grilled shrimp with grilled tofu or tempeh marinated in Mexican spices.
• If fresh nopalitos are not available, you can use canned nopalitos, but make sure to rinse them thoroughly before using.
• To save time, you can pre-cook the shrimp and refrigerate them until ready to use.

Serving advice

Serve the Ensalada de Nopalitos with Grilled Shrimp as a refreshing main course salad. It pairs well with warm corn tortillas or crusty bread on the side.

Presentation advice

Present the salad in a large, colorful salad bowl to showcase the vibrant ingredients. Garnish with a sprig of fresh cilantro and a lime wedge for an extra touch of freshness.