Arugula salad with shrimps and strawberries
4 servings
20 minutes
Arugula salad with shrimp and strawberries is an exquisite masterpiece of French cuisine, combining the tenderness of seafood, the freshness of greens, and the sweet-sour notes of berries. The dish's origins stem from the French desire for elegant flavor contrasts. The peppery arugula awakens the appetite, avocado adds creaminess, and shrimp provides a subtle sea aroma. Strawberry, barely noticeable in the ensemble, gives the salad a sensual sweetness. The composition is completed by piquant parmesan, balsamic vinegar, and olive oil, turning each forkful into delight. This dish is perfect for a romantic dinner or a light lunch served with white wine. The harmony of flavors makes it a favorite among gourmets who appreciate the sophistication of French gastronomic traditions.
1
Wash the arugula and dry it with paper towels (if you are using 'Belaya Dacha' bags, this step is not needed). Place the arugula in a salad bowl. Use a teaspoon to scoop out the avocado in small pieces. Cut the cherry tomatoes into halves and quarters and add them to the salad.
- Arugula: 300 g
- Avocado: 2 pieces
- Cherry tomatoes: 150 g
2
Prepare the shrimp according to their size, the main thing is NOT TO OVERCOOK, otherwise your salad will be decorated not with seafood but with rubber! Small shrimp only need to be blanched and held in boiling water for about 2 minutes.
- Shrimps: 150 g
3
Cut the strawberries as you wish, I recommend leaving 2-3 for decoration. Mix everything, season well with olive oil, balsamic vinegar, and salt. Stir.
- Strawberry: 20 pieces
- Extra virgin olive oil: to taste
- Salt: to taste
- Balsamic vinegar: to taste
4
Is your mouth watering? Just a couple of finishing touches left! Slice the parmesan into thin, large pieces; I use a vegetable peeler. Garnish the salad with the reserved strawberries and serve immediately!
- Parmesan cheese: 50 g
- Strawberry: 20 pieces