Arugula salad with shrimp

Arugula was known to the ancient Romans at the time it was considered a gourmet spices, not available to the majority of citizens.In Mediterranean countries, it is often replaced with basil pesto sauce.And the Queen of England, Elizabeth loved her so much that ordered the cook to add it in all salads , submitted to the royal table.

This plant has beneficial effects on metabolism, and it is indispensable for those who want to lose weight.Arugula improves hemoglobin levels and excretion of cholesterol from the body.


  • 100 g peeled prawns;
  • 1 bunch arugula;
  • 100g cherry tomatoes;
  • 1 tsp. Balsamic vinegar;
  • 10 g Parmesan cheese (1 tablespoon)
  • 1 tsp. Olive oil;
  • black pepper, garlic, salt to taste.


Arugula salad

What to do with shrimp?If they are cooked and frozen shrimp, you can pour boiling water and leave for a few minutes.But if they're raw, you must proceed as follows.Heat a frying pan in a little vegetable oil, add the crushed clove of garlic and shrimp.Salt and pepper.Qu

ickly fry the mixture for 1.5-2 minutes on each side, and passed on to paper towels or tissues, so they soaked us unnecessary fat.

cherry tomatoes cut into two or four parts (the more Pomidorka - the more pieces).

Cheese slice using peelers must obtain thin plates.Instead, you can take the Italian parmesan Lithuanian or other similar cheese.

Take a salad bowl, tear arugula long pieces, add shrimp and cheese mix.

In a separate bowl whisk together the vinegar, pepper and salt.Before serving, sprinkle salad resulting dressing.

Servings: 1.

Nutritional values ​​per serving: 235 kcal.

Preparation time: 10 minutes.


arugula can be replaced by any salad with sheets of medium size.

addition, arugula easy to breed in a pot on the kitchen windowsill.Its seeds are sold in bags called "Rocket Salad" and "Eruka forest."

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