Arugula Salad
4 servings
10 minutes
Arugula salad is a light, exquisite dish perfect for lovers of fresh flavor combinations. Its history traces back to modern author cuisine, where the balance of flavors and textures is valued. In this salad, juicy shrimp harmoniously complement sweet cherry tomatoes and slightly bitter, spicy arugula. The dressing made from sesame and olive oils, soy sauce, balsamic vinegar, and lime juice adds zest and a subtle tang to the dish, while pine nuts contribute a delicate nutty note. This salad can be served as a light main course or an elegant appetizer that pairs perfectly with white wines. The combination of freshness, marine aroma, and nutty aftertaste makes it a wonderful choice for those who appreciate sophistication in cooking.
1
In a large bowl, mix the chopped, pre-cooked shrimp, halved cherry tomatoes, and chopped arugula.
- Shrimp: 200 g
- Cherry tomatoes: 200 g
- Rocket (arugula): 75 g
2
Dress with a sauce made from sesame and olive oil, soy sauce, balsamic vinegar, lime juice, salt, and pepper.
- Sesame oil: 1 tablespoon
- Olive oil: 1 tablespoon
- Soy sauce: 1 tablespoon
- Balsamic vinegar: 1 teaspoon
- Lime juice: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
3
Mix thoroughly.
4
Sprinkle with pine nuts on top.
