Summer Arugula Salad with Shrimps

Name: Summer Arugula Salad with Shrimps
Prep time: 15 min
Total time: 15 min
Yield: 2 Portionen
Ingredients: 1 bunch Arugula; 1 piece Vine tomato; Mushrooms; Pine nuts; 1 can Shrimps in brine; 2 piece King prawns; 1 kleine Onion; 1 piece Parmesan

Salad

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Cook Time

15 min

Servings

Difficulty

Easy

Prep Time

15 Min

Description

This arugula salad is an absolute delight for warm days! The combination of the slightly bitter arugula, sweet vine tomatoes and hearty mushrooms is simply unbeatable. The shrimps and king prawns provide an extra portion of protein and a touch of luxury. The whole thing is rounded off with roasted pine nuts and freshly grated Parmesan cheese. I love to serve this salad with a simple olive oil and balsamic vinegar dressing, but everyone can refine it to their taste. A quick and easy dish that is perfect as an appetizer or light main course.

Ingredients (8 ingredients)

1 bunch Arugula
1 piece Vine tomato
Mushrooms
Pine nuts
1 can Shrimps in brine
2 piece King prawns
1 kleine Onion
1 piece Parmesan

Preparation (6 steps)

Chop onion

Thermomix® Setting

3 sec/Speed 5

Peel a small onion, quarter it and put it in the mixing bowl. Chop 3 sec./speed 5.

Prepare mushrooms

Clean and slice some mushrooms. Fry in a pan with a little oil until lightly browned. Then let cool.

Fry prawns

Peel two king prawns and fry briefly in a pan with a little garlic oil until cooked.

Roast pine nuts

Roast some pine nuts in a pan without fat until golden brown. Stir constantly so they don't burn.

Grate Parmesan

Thermomix® Setting

10 sec/Speed 8

Put a piece of Parmesan in the mixing bowl and grate for 10 sec./speed 8.

Arrange salad

Clean the arugula and arrange it on two plates. Cut the tomato into small pieces and sprinkle over the arugula along with the chopped onion and fried mushrooms. Distribute the drained shrimps on top and place one fried king prawn on each plate. Sprinkle with roasted pine nuts and freshly grated Parmesan.