Arugula and champignon salad

1 serving

15 minutes

Arugula and mushroom salad is the embodiment of Italian culinary sophistication. Light, fresh, and exquisite, it combines the delicate bitterness of arugula, the juicy sweetness of cherry tomatoes, and the rich earthy flavor of slightly sautéed mushrooms to enhance their aroma. Balsamic vinegar and pumpkin oil create a subtle, velvety dressing that highlights the natural flavors of the ingredients. Crispy bread chips add textural contrast, while toasted pumpkin seeds provide a pleasant nutty note. This salad is an ideal choice for a light summer lunch or an elegant appetizer for dinner.

Energy value per serving

• Calories: 219.5
• Proteins: 11g
• Fats: 16.5g
• Carbohydrates: 6.9g

Ingredients

• Arugula: 25 g
• Cherry tomatoes: 3 pc
• Champignons: 170 g
• Balsamic vinegar: 15 ml
• Pumpkin seed oil: 10 ml
• Pumpkin seeds: 10 g

Cooking steps

1. Slice the mushrooms and lightly fry them.

   Required ingredients:

   • Champignons: 170 g

2. Freeze the bread, slice it thinly, and dry it in the oven.

3. Cut the cherries in half, mix with arugula and warm mushrooms.

   Required ingredients:

   • Cherry tomatoes: 3 pieces
   • Arugula: 25 g

4. Add oil and vinegar.

   Required ingredients:

   • Pumpkin seed oil: 10 ml
   • Balsamic vinegar: 15 ml

5. Garnish with bread chips and roasted seeds.

   Required ingredients:

   • Pumpkin seeds: 10 g