Name: Shrimp and Nopal Cactus Salad
Yield: Makes 16 (1-cup) servings
Ingredients: 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

Editor's note: The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Lake Austin Spa Resort.

As a way of helping you to meet your daily cactus requirements, we offer you this absolutely delicious and completely refreshing salad inspired by the cooking of coastal Mexico. Cactus paddles are available in Latin or Mexican markets.

Recipe notes

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