Arugula Salad with Shrimp and Strawberries

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Please, do not use pink 'peeled' shrimp in bags — they are not real shrimp! Fresh shrimp should be gray in color, and there is a vein along the back that should be removed; the larger the shrimp, the more necessary it is to do this!

Ingredients

Arugula - 10.6 oz
Avocado - 2 pieces
Marinated cherries - 5.3 oz
Shrimp - 5.3 oz
Strawberry - 20 pieces
Parmesan Cheese - 1.8 oz
Olive Oil - to taste
Salt - to taste
Balsamic Vinegar - to taste

Step by Step guide

Step 1

Wash the arugula and dry it with paper towels (if you are using 'White Dacha' bags, this step is not necessary). Place the arugula in a salad bowl. Use a teaspoon to scoop out the avocado in small pieces. Cut the cherry tomatoes in half or quarters and add them to the salad.

Step 2

Prepare the shrimp according to their size, the main thing is NOT TO OVERCOOK them, or your salad will be adorned not with seafood, but with rubber! Small shrimp can simply be blanched and held in boiling water for about 2 minutes.

Step 3

Cut the strawberries as you wish, I recommend saving 2-3 for decoration. Mix everything together, seasoning well with olive oil, balsamic vinegar, and salt. Toss to combine.

Step 4

Are you already drooling? Just a couple more touches! Slice the Parmesan into thin, large pieces; I use a vegetable peeler. Garnish the salad with the reserved strawberries and serve immediately!