Light and quick salad with shrimps
2 servings
15 minutes
This light and quick shrimp salad is a true embodiment of freshness and elegance. Tender, slightly sautéed shrimp combine with crispy chard and arugula leaves, creating a harmonious duet of sea flavor and greens. Sweet Kumato tomatoes add juiciness, while pine nuts provide a light nutty note. The composition is completed by aromatic hard cheese that blends smoothly with olive oil and balsamic sauce. This dish is perfect as a light dinner or an exquisite appetizer for a festive table. Its preparation does not require complex culinary techniques, but the result consistently delights: a bright, tasty, and refined salad worthy of the attention of the most discerning gourmets.
1
Place the pre-prepared and cleaned shrimp in a heated pan coated with vegetable oil. Fry for 3-4 minutes on both sides. You can cook a little longer for assurance, but they may turn rubbery.
- Shrimp: 200 g
- Vegetable oil: 1 teaspoon
2
Wash the tomatoes and cut them in half.
- Kumato (brown) tomatoes: 100 g
3
Place chard and arugula leaves on a plate. Top with shrimp.
- Chard leaves: 20 g
- Rocket (arugula): 20 g
- Shrimp: 200 g
4
Sprinkle the salad with pine nuts and grated cheese.
- Pine nuts: 20 g
- Hard cheese: 20 g
5
Add olive oil and garnish with balsamic vinegar.
- Olive oil: 20 ml
- Balsamic glaze: to taste
