Shrimp and Cactus Salad Recipe

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Shrimp and Cactus  Salad
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Ingredients:

Directions:

  1. Pare the spines from the cactus; trim the base and around the edge. Dice into 3/4 x 1/4-inch pieces. Blanch in boiling water for 5 to 7 minutes or until tender. Drain and rinse thoroughly. Combine with the remaining ingredients in a large bowl. Chill in the refrigerator for 3 hours or until cold. Serve cold with baked corn tortillas.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 44.17 Kcal (185 kJ)
Calories from fat 30.21 Kcal
% Daily Value*
Total Fat 3.36g 5%
Cholesterol 2.61mg 1%
Sodium 170.52mg 7%
Potassium 131.89mg 3%
Total Carbs 2.59g 1%
Sugars 1.13g 5%
Dietary Fiber 0.95g 4%
Protein 1.1g 2%
Vitamin C 6.1mg 10%
Iron 0.1mg 0%
Calcium 63.3mg 6%
Amount Per 100 g
Calories 73.14 Kcal (306 kJ)
Calories from fat 50.02 Kcal
% Daily Value*
Total Fat 5.56g 5%
Cholesterol 4.32mg 1%
Sodium 282.38mg 7%
Potassium 218.41mg 3%
Total Carbs 4.3g 1%
Sugars 1.87g 5%
Dietary Fiber 1.57g 4%
Protein 1.82g 2%
Vitamin C 10.1mg 10%
Iron 0.1mg 0%
Calcium 104.8mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1
    Points
  • 1
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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