Grilled seafood salad with arugula
4 servings
30 minutes
Grilled seafood salad with arugula is a true embodiment of Mediterranean cuisine, where lightness and richness of flavor intertwine in a perfect duet. The dish features tender calamari and tiger shrimp grilled to a golden crust, enhancing the natural taste of seafood. Arugula adds a spicy bitterness to the salad, while sweet cherry tomatoes provide juiciness and freshness. An Eastern dressing with soy sauce, mustard, and rice vinegar gives the dish a slight tang and aromatic richness. This salad is perfect for a summer dinner or festive table, impressing guests with its elegance and harmony of flavors. It is not only light and healthy but also offers true gastronomic pleasure that can transport you to the sunny shores of Italy.
1
Rinse the squid, remove the tough cord, cut it lengthwise into 2 pieces, brush with olive oil, and grill for 2 minutes on each side. Cut into thick strips.
- Squid: 400 g
- Olive oil: 100 ml
2
Thaw the shrimp, peel them, marinate with a little eastern dressing, and grill for 2 minutes on each side. Wash the tomatoes and cut them in half.
- Tiger prawns: 16 pieces
- Soy sauce: 2 tablespoons
- Cherry tomatoes: 200 g
3
Wash and dry the arugula. Place the arugula in the center of the plate, arranging tomato halves and seafood around it.
- Rocket (arugula): 200 g
- Cherry tomatoes: 200 g
- Squid: 400 g
- Tiger prawns: 16 pieces
4
Prepare the dressing. Chop the onion as finely as possible, mix it with all the ingredients except the oils, add the oil and mix thoroughly. Leave in the refrigerator for 2-3 hours. Shake well before use.
- Onion: 60 g
- Mustard: 1 teaspoon
- Soy sauce: 2 tablespoons
- Sugar: 1 teaspoon
- Rice vinegar: 2 tablespoons
- Olive oil: 100 ml
- Sesame oil: 40 ml
5
Dress the salad.
- Salt: to taste
- Ground black pepper: to taste
