Prawns and Nopales Salad

Courtesy Mona Anderson.

Measurements are approximate; don’t worry about being exact.

1/2 pound (1 cup) cooked prawns (or shrimp)
2 cups Nopales, diced, cooked, cooled, well drained
1/4 to 1/2 cup green onions, thinly sliced
1/2 cup diced Roma tomato (or any kind)
4 tablespoons lime juice (2 to 3 limes)
1 teaspoon fresh Serrano or Jalapeno pepper (amount to suit your taste), minced
Some cilantro leaves (optional)
Salt to taste

  1. Combine ingredients and let marinate for about 30 minutes, tossing several times.
  2. Serve cold on tostada shell.

To cook tender nopales (prickly pear cactus pads):

  1. Pare off the spines, cut in small cubes.
  2. In a very large pot, boil in lightly salted water for about 10 minutes.
  3. Drain, rinse well, and store. Drain again before using.
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