Light and quick salad with shrimps

2 servings

15 minutes

This light and quick shrimp salad is a true embodiment of freshness and elegance. Tender, slightly sautéed shrimp combine with crispy chard and arugula leaves, creating a harmonious duet of sea flavor and greens. Sweet Kumato tomatoes add juiciness, while pine nuts provide a light nutty note. The composition is completed by aromatic hard cheese that blends smoothly with olive oil and balsamic sauce. This dish is perfect as a light dinner or an exquisite appetizer for a festive table. Its preparation does not require complex culinary techniques, but the result consistently delights: a bright, tasty, and refined salad worthy of the attention of the most discerning gourmets.

Energy value per serving

• Calories: 336
• Proteins: 23.1g
• Fats: 24.1g
• Carbohydrates: 5.9g

Ingredients

• Shrimps: 200 g
• Arugula: 20 g
• Swiss chard leaves: 20 g
• Kumato Tomatoes: 100 g
• Pine nuts: 20 g
• Hard cheese: 20 g
• Olive oil: 20 ml
• Vegetable oil: 1 tsp
• Balsamic sauce: to taste

Cooking steps

1. Place the pre-prepared and cleaned shrimp in a heated pan coated with vegetable oil. Fry for 3-4 minutes on both sides. You can cook a little longer for assurance, but they may turn rubbery.

   Required ingredients:

   • Shrimps: 200 g
   • Vegetable oil: 1 teaspoon

2. Wash the tomatoes and cut them in half.

   Required ingredients:

   • Kumato Tomatoes: 100 g

3. Place chard and arugula leaves on a plate. Top with shrimp.

   Required ingredients:

   • Swiss chard leaves: 20 g
   • Arugula: 20 g
   • Shrimps: 200 g

4. Sprinkle the salad with pine nuts and grated cheese.

   Required ingredients:

   • Pine nuts: 20 g
   • Hard cheese: 20 g

5. Add olive oil and garnish with balsamic vinegar.

   Required ingredients:

   • Olive oil: 20 ml
   • Balsamic sauce:  to taste