What are the benefits of arugula?
Everyone knows that greens have a large supply of vitamins. Therefore, arugula is added so that its beneficial properties restore physical strength .
An interesting fact is that it cannot be replaced with any other greens. Not only because its taste resembles the spiciness of pepper, but also because of its vitamin content.
Their groups such as A, B, C, K, E, contained in the plant, are useful for people of all ages. Salad is especially good for a growing body. However, these are not all the “strengths” of arugula. The microelements that are in it are very important. These are iron, zinc, selenium, manganese and phosphorus.
Therefore, those who suffer from a deficiency of some of these elements can enrich the body at an affordable price - compared to the cost of vitamin complexes - just by regularly consuming arugula.
also easily digestible due to its low calorie content. According to many women who regularly go on separate meals or diets, arugula plays a key role in their diet.
Therefore, the popularity of the salad quickly rose, and is increasingly captivating its fans. Doctors also recommend this vegetable as a dietary product.
What is special about shrimp in the diet?
Seafood has its undeniable advantages, and that is why their presence in the food industry is so valued. At many events you can find several dishes containing shrimp, from canapés to salads.
The addition of this product to the diet is determined not only by its taste, but also by its composition. Shrimp are rich in minerals, antioxidants, in huge quantities. Such food promotes careful attention to health.
Healthy are those who have strong immunity. Seafood consumers rarely catch colds or get sick. In winter, a salad of arugula and shrimp will be the best “medicine”.
Salads, appetizers and hot dishes with shrimp are a guarantee that the immune system will not fail. What else is needed for a working person or student?!
Arugula salad with shrimp - step-by-step preparation
Salad with arugula and shrimp is a light and very tasty dish that will suit everyone, always. This is a delicious breakfast, a healthy snack, and a very important component of a romantic dinner: both shrimp and arugula are considered aphrodisiacs. By adding arugula to a seafood salad, we provide ourselves with the necessary minimum of calories, a boost of vigor and health.
Shrimp, like any seafood, provides the iodine and easily digestible protein a person needs, and arugula provides the entire vitamin alphabet and important microelements. This delicious salad is included both in the diet and in the menus of expensive restaurants.
For which table are salads with arugula and shrimp suitable?
During family dinners, you can safely serve a salad with arugula and seafood. The composition of this dish will enrich it with vitamins and help to properly digest the rest of the food without adding heaviness to the stomach.
At wedding celebrations, such a dish will pamper the guests, and most importantly, they will take note of such a wonderful recipe.
Anniversaries, parties or corporate events are a good opportunity for more people to try this exquisite taste. After fun and communication, you will want to have a snack, so such a light dish will be the highlight of the program. Everyone will be satisfied!
Italian touch in appetizer
Experienced chefs prepare a salad with arugula, Mozzarella cheese and tomatoes as an exquisite appetizer for intoxicating drinks. It uses several components:
- a bunch of arugula;
- Mozzarella cheese;
- Cherry tomatoes;
- apple or wine vinegar;
- seasonings;
- olive oil.
Arugula greens are washed under the tap. Place on a clean kitchen towel to drain the water. The product is torn into small branches and placed in a large salad bowl.
The tomatoes are cut in half and the cheese into small pieces. The ingredients are placed in a suitable container. Fill with oil. Add vinegar and seasonings to taste. Stir and distribute onto plates.
Shrimp salad with arugula. Recipe
The trick to this salad lies in its preparation method. You need to start by frying the seafood. Small shrimp work best in this salad.
Having cleared them of their shells in advance, take a frying pan and heat it to the desired temperature. Grease the bottom with oil and lightly fry the garlic halves.
Pepper will serve as a seasoning. Remove the browned garlic from the heat and proceed to the next step. Now you need to fry the shrimp. This process takes about 3-4 minutes.
Season them with salt and remove from the frying pan. Place the arugula leaves on a salad plate and place the prepared shrimp on top of it. Three cheeses (preferably hard varieties) on a coarse grater. Cut cherry tomatoes in half.
Place the chopped vegetables with the rest of the ingredients. The oil that remains after frying is also useful; we pour it over the salad. Add lemon juice, just a few drops will be enough. Salad ready!
Shrimp, arugula and cherry salad
Almost no arugula and shrimp salad recipe is complete without balsamic vinegar.
Ingredients:
- Cherry – 300 g;
- Olive oil 2 tbsp. l.;
- Shrimp (preferably larger) – 800g;
- Salt;
- Green arugula stems – 80 g;
- Black pepper or a mixture of peppers;
- Balsamic vinegar according to your taste.
Salad with shrimp, arugula and avocado
Ingredients:
- Seafood, in this case shrimp – 300 g;
- Lemon – 1 pc.;
- Arugula leaves – 200 g;
- Avocado fruits – 2 pcs.;
- Cherry tomatoes – 12 pcs.;
- Olive oil, but vegetable oil may work (if not available at the moment) – 3 tbsp. l.;
- Balsamic vinegar – 1 tbsp. l.;
- Salt;
- Black pepper.
Salad with shrimp and arugula and tomatoes
Ingredients:
- Green salad – 50 g;
- Green onion – 10 g;
- Cucumbers – 1-2 pcs.;
- Arugula leaves – 60 g;
- Tomatoes – 5-8 pcs. (sweet varieties);
- Salt and ground pepper.
Salad with shrimp, arugula and pine nuts
Ingredients:
- 80 g – pine nuts;
- 50 g – cheese;
- 4 tbsp. l. olive oil;
- 200 g – arugula greens;
- 500 g – large shrimp;
- 8 pcs. – tomato (cherry);
- a couple of cloves of garlic;
- salt and black pepper;
- honey and mustard seeds (to taste);
- balsamic or regular vinegar (the main thing is not to overdo it with the pungency of taste).
Shrimp salad, arugula, cherry tomatoes, parmesan
Ingredients:
- Parmesan – 50 g;
- King prawns (larger) – 300 g;
- Salt;
- Balsamic vinegar – 1 tbsp. l;
- Garlic – 1-2 cloves;
- Olive oil – 4 tbsp. l;
- Arugula sprigs.
Salad with shrimp and arugula can be prepared according to different recipes: with cherry tomatoes, avocado, pine nuts, Parmesan cheese
With cherry tomatoes
An easy to prepare arugula salad with shrimp and cherry tomatoes go together perfectly. This appetizer can complement any holiday table.
Ingredients:
- pepper;
- cherry – 320 g;
- arugula – 45 g;
- shrimp – 850 g;
- balsamic vinegar;
- salt;
- olive oil.
Preparation:
- Clean the seafood.
- Heat the frying pan.
- Add oil.
- Fry the shrimp. They should become rosy.
- Cut the cherry tomatoes in half.
- Tear the arugula.
- Combine with tomatoes.
- Mix with shrimp.
- Pour in vinegar.
- Season.
- Add some salt.
- Mix.
Other popular recipes
Salad with arugula, tomatoes and quail eggs
- Tomatoes – 2 pcs.;
- Eggs – 3-4 pcs.;
- Parmesan cheese – 150 g;
- Green arugula leaves – 75 g;
- Sunflower or olive oil - 3 tbsp. l;
- Vinegar – 2 tbsp. l;
- Lettuce – 1 piece;
- Salt and pepper to taste.
Salad with shrimp, cherry tomatoes and Mozzarella cheese
- Several types of green salad;
- Basil 2 sprigs;
- 12 tomatoes;
- Shrimp meat 500 g;
- Cheese 100 g;
- Onion (sweet red) ¼ pcs.;
- Vegetable oil 1 tbsp. l;
- Sea salt;
- Balsamic vinegar or lemon juice;
- Bunches of arugula;
- Ground black pepper.
Salad recipe with shrimp, avocado and tomatoes
- shrimp (boiled and peeled) – 150 g;
- tomatoes - 3 pcs;
- red onion – 1/2 pcs;
- avocado – 1 piece;
- lime – 1 pc. (or half a lemon);
- garlic – 2 cloves;
- vegetable oil – 3 tbsp;
- green onion;
- salt pepper.
Red, cut into half rings, marinate for 5 minutes in lime juice with the addition of a pinch of sugar.
Cut the avocado into cubes and sprinkle with lime or lemon juice.
Cut the tomatoes into large slices.
Mix the chopped garlic with the juice of the remaining half of the lime and vegetable oil.
Combine shrimp, pickled onions and tomatoes. Place avocado cubes on top and sprinkle with green onions. Then pour in the lime-garlic sauce and stir.
Let the salad with shrimp, avocado and tomatoes sit in the refrigerator for ten minutes before serving.
Warm salad with arugula and shrimp
The birthplace of warm salads is the Roman Empire. It is believed that they appeared before the classic salads that are familiar to us. In those days it was a set of herbs, herbs, vegetables, seasoned with warm honey and salt.
Nowadays, warm salads are still in demand. You should start eating the dish after it has been prepared, while all the ingredients are still warm.
The salad may include: meat, fish, seafood, fresh vegetables and herbs. Spices and seasonings are also welcome. This salad is served as a side dish, because its ingredients are easily digestible and contain vitamins. It is customary to make such a salad from shrimp, arugula, cheese and other ingredients.
Shrimp are rich in minerals and amino acids, and arugula is rich in vitamins. Therefore, seafood and arugula go perfectly together. This salad is also easy to digest, which does not spoil the feeling after the meal.
It is best to serve the salad in portioned plates , without forgetting its main trump card - it is eaten warm.
For warm salads you need to choose the right ingredients. Salads are prepared using a frying pan. Shrimp, garlic, meat or fish must be cooked to get rid of parasites.
Browning the shrimp in garlic butter will give them a special flavor.
A spicy version of salad with pumpkin
Bright, sunny, cheerful. This appetizer will captivate with its sophistication and splendor.
Ingredients:
- pumpkin – 320 g;
- seasonings;
- olive oil – 2 tbsp. spoons;
- shrimp – 11 pcs.;
- balsamic vinegar – 1 tbsp. spoon;
- pepper;
- arugula – 45 g;
- salt;
- pumpkin seeds – 55 g;
- garlic – 4 cloves;
- parmesan – 120 g.
Sauce:
- balsamic vinegar – 1 tbsp. spoon;
- oil – 2 tbsp. spoons olive;
- pepper;
- oil – 2 tbsp. pumpkin spoons;
- salt.
Preparation:
- Preheat the oven.
- The temperature required is 200 degrees.
- Remove the skin from the pumpkin.
- Cut into small squares.
- Add pepper to salt.
- Chop the garlic.
- Add to dry mixture.
- Pour in vinegar.
- Fill with oil. Stir.
- Spread the sauce over the pumpkin.
- Roll out the foil.
- Arrange the pumpkin.
- Wrap it up.
- Send to bake.
- Leave for half an hour.
- Open the foil. Brown the vegetable.
- Roast the seeds.
- Fry the shrimp.
- Mix ingredients for sauce.
- Place the arugula in a salad bowl.
- Arrange the pumpkin.
- Sprinkle with seasonings.
- Place shrimp.
- Cover with seeds.
- Grate the cheese.
- Add the resulting shavings to the salad.
- Pour over the sauce. Stir.
How to make a delicious salad with shrimp and arugula
In order for everyone to like the salad, and for the aftertaste to entice you to try this masterpiece again, you need to know some nuances. First, pay due attention to cooking the shrimp.
You cannot keep them in boiling water, otherwise they will turn into an unnecessary product. They should be moderately elastic.
Arugula should be washed thoroughly, but try not to break the greens. You can dry it with a paper towel. Purchased greens, or those grown in the garden, must be fresh.
In addition to dressing the arugula and shrimp salad with olive oil and balsamic vinegar, a mustard and honey dressing would be a great dressing.
Wilted plants are not suitable for salad. The same goes for the rest of the ingredients. Taste and shelf life depend on the freshness of products. By using oil and balsamic vinegar, you preserve the beneficial properties of shrimp and arugula.
Hearty and unusual appetizer with mozzarella cheese
Seafood lovers will love it. It turns out beautiful in appearance and magical in taste.
Ingredients:
- shrimp – 570 g frozen;
- sea salt;
- cheese – 120 g mozzarella;
- cherry – 12 pcs.;
- pepper;
- arugula – 45 g;
- balsamic vinegar – 1 tbsp. spoon;
- basil – 2 branches;
- sunflower oil;
- onion – 0.2 pcs. red.
Preparation:
- Thaw seafood. To defrost the shrimp faster, pour hot water over them. In five minutes they will be ready to eat.
- Tear the arugula.
- Add basil leaves.
- Cut the cherry.
- Chop the onion.
- Send to the green.
- Cut the mozzarella into cubes.
- Send to the green.
- Remove the shell from the seafood. You can use peeled ones, but they are not as tasty.
- Place in salad.
- Pour in vinegar.
- Add some salt.
- Add pepper.
- Pour in olive oil.
- Stir.
