Arugula Salad with Shrimp and Strawberries
Salads • French
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 oz
- Avocado 2 pieces
- Marinated cherries 5 oz
- Shrimp 5 oz
- Strawberry 20 pieces
- Parmesan Cheese 0 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!
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