The Cactus Salad with Portobello Mushrooms is a unique and savory salad offered at Talavera Restaurant, an authentic Mexican destination in Miami's Coral Gables. One of the restaurant’s most popular dishes, the Cactus Salad is anything but ordinary with its flavorful mix of cactus, spinach, feta cheese, and fresh mushrooms. This salad is perfect for those looking to keep things healthy and light on Cinco de Mayo.
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*Note: Available in the international food section or any Mexican specialty shop.
- One 30-ounce jar cactus*
- 1 Cup cherry tomatoes
- 1/2 yellow onion, diced
- 1/2 serrano pepper, chopped finely
- 1/2 bunch cilantro, julienned
- 1/4 Cup olive oil
- 4 Ounces lime juice
- Salt and pepper, to taste
- Oil, for coating the grill
- 1 portobello mushroom cap
- 20 jumbo shrimp, peeled and deveined
- 4 Ounces spinach, chopped roughly
- 1 Ounce feta, crumbled
Rinse the cactus to remove any brine. In a large bowl, combine the cactus, tomatoes, onion, serrano pepper, cilantro, olive oil, and lime juice. Season with salt and pepper, to taste. Refrigerate for 15 minutes.
Heat the grill over high heat. Coat the grill lightly with oil and grill the mushroom for 30 seconds on each side. Let cool to room temperature. Slice into approximately 1-inch-thick strips.
Reduce the heat to medium-high. Season the shrimp with salt and pepper, to taste. Cook the shrimp until pink and cooked through, about 3 minutes per side.
Set out 4 plates. Mix 1 cup of cactus mix with 1 ounce of spinach leaves on each plate. Fan the mushroom around the edge of each plate. Top with feta cheese.