Shrimp, Avocado and Arugula Salad
4 servings
20 minutes
This refreshing salad with shrimp, avocado, and arugula is a harmony of flavors and textures that embodies the lightness of Mediterranean cuisine. The airy arugula with its spicy note highlights the tenderness of the avocado, while juicy cherry tomatoes add brightness and freshness. Shrimp cooked to perfect tenderness gives the dish an exquisite seafood flavor. The dressing made from lemon juice, olive oil, and balsamic vinegar fills the salad with a refined aroma, balancing sweet and sour notes. The finishing touch is grated Parmesan that adds depth and richness. This dish not only pleases the eye with its contrasting palette but is also perfect for a light dinner or an elegant treat on a festive table.
1
Boil and peel the shrimp.
- Shrimp: 200 g
2
Wash, dry, and sort the arugula.
- Rocket (arugula): 50 g
3
Wash the cherries, dry them, and cut them in half.
- Cherry tomatoes: 200 g
4
Wash the avocado, peel it, cut it in half, remove the pit, and dice the flesh.
- Avocado: 2 pieces
5
Put arugula, shrimp, cherry tomatoes, and avocado in a salad bowl.
- Rocket (arugula): 50 g
- Shrimp: 200 g
- Cherry tomatoes: 200 g
- Avocado: 2 pieces
6
In a separate bowl, squeeze the juice of 1 lemon, add olive oil, balsamic vinegar, salt and black pepper to taste, and whisk everything together.
- Lemon: 1 piece
- Olive oil: 4 tablespoons
- Balsamic vinegar of Modena: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
7
Pour the dressing into the salad bowl and gently mix.
- Olive oil: 4 tablespoons
- Balsamic vinegar of Modena: 1 tablespoon
- Lemon: 1 piece
- Salt: to taste
- Ground black pepper: to taste
8
Grate the Parmesan on a coarse grater and sprinkle it over the salad.
- Parmesan (Parmigiano Reggiano): 50 g
