Cactus Salad - Kidney Kitchen

Name: Cactus Salad - Kidney Kitchen
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; ½ cup lime juice, freshly squeezed; 3 tablespoons olive oil; ½ cup cilantro, chopped; ¼ teaspoon black pepper, ground; Pinch cayenne pepper

kitchen.kidneyfund.org

Cactus Salad 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.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kitchen.kidneyfund.org.

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