Spicy arugula with Kamchatka crab
4 servings
15 minutes
Spicy arugula with Kamchatka crab is a true embodiment of Mediterranean elegance with hints of northern seas. Italian cuisine is renowned for its skillful combination of fresh ingredients, and this salad is a perfect example. The tender meat of Kamchatka crab, lightly sautéed with garlic, reveals its sweet flavor that harmoniously complements creamy mozzarella and the softness of avocado. Pine nuts add a subtle nutty depth to the dish, while freshly squeezed grapefruit juice adds a citrus sparkle. All this is united by arugula—a leafy green with a spicy bitterness that brightens the flavor. An ideal dish for a summer dinner; light yet rich enough to captivate gastronomes with its refined balance of textures and aromas.
1
Fry crab meat on both sides in olive oil with garlic. Carefully cut into small and long pieces.
- Crab meat: 150 g
- Garlic: 2 cloves
- Extra virgin olive oil: to taste
2
Cut the cherry in half, the onion into half rings, and slice the mozzarella and avocado thinly.
- Cherry tomatoes: 10 pieces
- Sweet red onion: 20 g
- Mozzarella cheese: 50 g
- Avocado: 0.5 piece
3
Mix all ingredients with arugula and add pine nuts.
- Rocket (arugula): 30 g
- Toasted pine nuts: 20 g
4
Drizzle with olive oil, squeeze a little (!!!) juice. Season with salt and pepper to taste.
- Extra virgin olive oil: to taste
- Freshly squeezed grapefruit juice: 100 ml
- Salt: to taste
- Ground black pepper: to taste
