Arugula with tiger shrimps and avocado
2 servings
15 minutes
This exquisite salad is the embodiment of freshness and flavor harmony characteristic of Pan-Asian cuisine. Tiger prawns, sautéed to a golden color, gain juiciness and a slight sweetness that perfectly complements creamy avocado and tangy parmesan. Arugula adds a spicy bitterness, while the honey-lime dressing gives the dish a refined sweet-sour note that highlights its rich taste. Pine nuts bring textural variety, and vibrant cherry tomatoes complete the palette of colors and aromas. This salad is a true gastronomic delight that not only pleases the palate but also energizes with its balance of proteins, healthy fats, and fresh vegetables. It is perfect for both a light lunch and a festive dinner.
1
Wash and dry the arugula.
- Rocket (arugula): 80 g
2
Peel the zest from 0.5 lime and squeeze out the juice.
- Lime: 1 piece
3
In 35 ml of olive oil, add lime zest and juice, honey, soy sauce, balsamic cream and mix with a whisk.
- Olive oil: 35 ml
- Lime: 1 piece
- Wildflower honey: 20 g
- Soy sauce: 10 ml
- Balsamic glaze (crema): 10 g
4
Peel the avocado and cut it into large cubes.
- Avocado: 200 g
5
Cut the cherry tomatoes in half and slice the parmesan into thin petals.
- Cherry tomatoes: 80 g
- Parmesan (Parmigiano Reggiano): 60 g
6
In a heated pan, sauté the shrimp in olive oil for 3 minutes, season with salt and pepper.
- Tiger prawns: 10 pieces
- Olive oil: 35 ml
- Salt: to taste
- Ground black pepper: to taste
7
Place arugula leaves in the center of the plate, arrange shrimp, parmesan, and tomatoes around the salad alternately, drizzle with sauce, sprinkle with pine nuts, and serve.
- Rocket (arugula): 80 g
- Tiger prawns: 10 pieces
- Parmesan (Parmigiano Reggiano): 60 g
- Cherry tomatoes: 80 g
- Pine nuts: 10 g
