Shrimp and Cactus Pasta Salad with Avocado Dressing

Shrimp, penne pasta, and chopped, cooked cactus leaves are combined with vegetables and an avocado-lime-jalapeno dressing.

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Ingredients:

• 1 pound fresh cactus paddles (nopales)
• 1 cup red onion, thinly sliced
• 2 garlic cloves, minced
• 2 medium tomatoes, diced
• 1 yellow bell pepper, julienned
• 1/3 cup fresh cilantro leaves, chopped
• 4 cups cooked penne pasta, rinsed and cooled (cooked to manufacturer's directions)
• 1 pound small cooked, peeled and deveined shrimp
• Dressing--
• 1 medium avocado
• 1 lime, juiced
• 1 tablespoon white wine vinegar
• 2/3 cup vegetable stock
• 1/2 teaspoon salt
• 1 teaspoon jalapeno pepper, seeded and minced
• 1 garlic clove, minced
• 1 green onion, minced
• ...
• 1/4 cup crumbled queso fresco (cheese)

Method

Pare the spines and trim edges from cactus. Cut into 1/2x1/4-inch pieces. Bring water to boil in medium pot and cook cactus for 6 minutes or until tender. Drain and rinse. In large bowl, combine cactus with red onion, tomatoes, bell pepper, cilantro, cooked pasta and cooked shrimp. In a blender or food processor, prepare dressing by combining the avocado, lime juice, vinegar, vegetable stock, salt, jalapeno, garlic and green onion. Process until smooth. Stir dressing into shrimp/cactus/pasta mixture; combining well. Chill, covered, in the refrigerator for several hours until cold. Transfer to serving dish and sprinkle crumbled queso fresco over the top of the pasta salad.

Notes: *****I grew up in Arizona and have now lived in Texas for over 20 years. Needless to say, I have a fondness for all kinds of Southwest cooking. I developed this recipe as a healthy, light supper that can be made ahead of time.

Number of servings: 8

Submitted By: frogifer
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