Arugula salad with grilled shrimp and mushrooms
6 servings
35 minutes
This exquisite Mediterranean salad combines the freshness of arugula, the tenderness of shrimp, and the rich aroma of grilled mushrooms. It represents a harmony of flavors: the spicy greens of arugula perfectly complement the sweet notes of seafood, while the lightly roasted mushrooms add a warm, smoky touch to the dish. The dressing made from olive oil, balsamic vinegar, and garlic adds a subtle tang and depth of flavor. The origins of such a salad can be found in Mediterranean cuisine, where simple yet fresh ingredients create a culinary symphony. It can be served as a light main dish or as an elegant appetizer for dinner. An ideal choice for those who appreciate balance between lightness and richness.
1
Pour medium and small mushrooms with 1 tablespoon of sunflower oil and 1 teaspoon of vinegar, add salt. Leave to marinate for 25 minutes.
- Champignons: 250 g
- Sunflower oil: 1 tablespoon
- Vinegar: 1 teaspoon
- Salt: to taste
2
Drop the shrimp into boiling salted water and cook for a couple of minutes.
- Peeled shrimp: 350 g
- Salt: to taste
3
After marinating the mushrooms, place them whole on the air grill rack (or simply on the grill) and cook for about 15 minutes. The most important thing is not to over-dry; small mushrooms may only need 10 minutes.
- Champignons: 250 g
4
Place the arugula on a large flat plate.
- Arugula: 250 g
5
For the sauce, mix 2.5 tablespoons of olive oil and 1.5 tablespoons of balsamic vinegar. Mince the garlic, add it, add salt (to taste) and pepper. Shake well.
- Olive oil: 2.5 tablespoons
- Balsamic vinegar: 1.5 tablespoon
- Garlic: 1 clove
- Salt: to taste
- Ground black pepper: 0.3 teaspoon
6
Place shrimp and mushrooms on arugula, drizzle with sauce, and gently mix with hands. Serve.
- Arugula: 250 g
- Peeled shrimp: 350 g
- Champignons: 250 g