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Enhanced Arugula and Grilled Shrimp Salad
Dive into the vibrant flavors of this refreshing Arugula and Grilled Shrimp Salad, where peppery arugula meets plump, succulent grilled shrimp, sweet cherry tomatoes, and a zesty lemon vinaigrette. This salad not only bursts with freshness but also embodies a medley of textures, making it a perfect light meal or a stunning appetizer. Originating from Mediterranean cuisines, this dish showcases the simplicity and elegance of fresh ingredients, celebrated for their health benefits and delightful taste.
Servings: 4
Ingredients
- Arugula
- 4 cups, washed and dried
- Cherry tomatoes
- 1 cup, halved
- Red onion
- 1/2 small, thinly sliced
- Grilled shrimp
- 1 pound, peeled and deveined
- Salt
- to taste
- Pepper
- to taste
- Dijon mustard
- 1 teaspoon
- Honey
- 1 tablespoon
- Extra virgin olive oil
- 3 tablespoons
- Lemon
- 1, juiced (about 3 tablespoons)
Instructions
- Preheat the grill to medium-high heat.
- In a bowl, season the shrimp with salt and pepper, ensuring even coverage.
- Grill the shrimp for 2-3 minutes per side, or until they are cooked through and have a slight char. Remove from grill and set aside.
- In a large mixing bowl, combine the arugula, halved cherry tomatoes, and thinly sliced red onion.
- In a separate small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, and a pinch of salt and pepper to create the vinaigrette.
- Drizzle the vinaigrette over the salad and toss gently to coat all ingredients evenly.
- Divide the salad onto individual plates and top generously with the grilled shrimp.
- Serve immediately for the freshest taste and enjoy this delightful dish!
Dietary Information
Servings: 4 • Dish Type: Salad • Prep Time: 15 minutes • Cook Time: 10 minutes • Calories: 300 • Fat: 18g • Carbs: 10g • Protein: 25g • Sodium: 300mg • Sugar: 3g
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