Cactus Salad with Portobello Mushrooms

Cactus Salad with Portobello Mushrooms
Staff Writer
Cactus Salad with Portobello Mushrooms
Talavera Cocina Mexicana

Cactus Salad with Portobello Mushrooms

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.

See all mushroom recipes.

Click here to see Healthy Recipes for Cinco de Mayo.

4
Servings
377
Calories Per Serving
Deliver Ingredients

Notes

*Note: Available in the international food section or any Mexican specialty shop.

Ingredients

  • 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

Directions

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.

Nutritional Facts

Total Fat
25g
36%
Sugar
10g
11%
Saturated Fat
13g
54%
Cholesterol
6mg
2%
Carbohydrate, by difference
36g
28%
Protein
7g
15%
Vitamin A, RAE
183µg
26%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
158µg
100%
Calcium, Ca
115mg
12%
Choline, total
9mg
2%
Fiber, total dietary
5g
20%
Folate, total
40µg
10%
Iron, Fe
3mg
17%
Magnesium, Mg
27mg
8%
Phosphorus, P
42mg
6%
Selenium, Se
3µg
5%
Sodium, Na
156mg
10%
Water
53g
2%

Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Salad Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.