• Prep Time
    40 Mins
  • Cook Time
    0 Mins
  • Total Time
    40 Mins
  • The base number of servings for this recipe is 6
    OK

    Cactus Salad with Portobello Mushroom

    Cactus is a great source of vitamins and is packed with iron and no fat; this makes it a more substantial base for a salad that is satisfying and delicious,” says executive chef Oscar del Rivero.

     

    Oscar del Rivero is the executive chef of Miami’s Jaguar Ceviche Spoon Bar and Latam Grill, Talavera Cocina Mexicana and Peacock Garden Cafe. A native of Mexico, del Rivero is a graduate of Johnson & Wales University and has over 20 years of experience in the culinary industry. Chef del Rivero believes in using simple ingredients to create bountiful flavors while respecting the dishes’ origins.


    Ingredients
    30
    ounces
    cactus
 (1 jar)
    1/2
    yellow onion, diced
    1/2
    Serrano pepper, finely chopped
    1/2
    bunch cilantro, julienned
    1/4
    cup
    Olive Oil
    4
    ounces
    lime juice, no pulp
    1
    portobello mushroom cap
    4
    ounces
    spinach
    1
    cup
    cherry tomatoes, chopped
    1
    ounce
    feta cheese, crumbled
    *
    Salt and pepper, to taste
    Directions
    Rinse cactus to remove brine.


    Combine cactus with tomatoes, onion, Serrano pepper, cilantro, olive 
oil, lime juice, salt and pepper. Refrigerate for 15 minutes.


    Grill portobello mushroom for 30 seconds on each side. Let rest.
    Slice mushrooms into approximately 1-inch strips.


    Mix 1 cup of cactus mix with 1 ounce of spinach leaves on plate.


    Fan mushroom around the edge of the plate.


    Top with cherry tomatoes and feta cheese.
 Serve.

    The base number of servings for this recipe is 6
    OK

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