Arugula Salads: Step-by-step Recipes With Tomatoes, Shrimps, Cheese, Avocado, Photo And Video

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Arugula salads: 6 healthy recipes for a culinary piggy bank

Arugula (or caterpillar) has a spicy flavor and a fresh savory aroma. These greens contain record amounts of B vitamins and trace elements such as copper, manganese and selenium. Arugula goes well with vegetables, as well as meat and fish delicacies. With its rich taste, it sets the tone for all the ingredients and transforms familiar products into a delicious and healthy dish. Try to surprise your family by serving an unusual arugula salad for lunch or dinner.

Content

• 1 Salad with mozzarella and pine nuts
• 2 Salad with cheese and shrimps
• 3 Chicken breast and pear salad
• 4 Liver and avocado salad
• 5 Salad with tuna and corn
• 6 Video: salad with arugula and feta from Anna

Salad with mozzarella and pine nuts

Delicate layered cheese and sweet nuts go well with spicy arugula. The result is an appetizing and healthy dish with a high protein and fiber content.

Ingredients for mozzarella and arugula salad:

• 300 g arugula;
• 200 g mozzarella;
• 10-12 cherry tomatoes;
• 100 g of pine nuts;
• 3 tbsp. l. balsamic vinegar;
• salt to taste.

Recipe:

1. Rinse arugula and pat dry with a towel. Excess liquid in the salad will make the taste of the dressing watery and inexpressive.

   

   Choose exceptionally fresh arugula

2. Cut the mozzarella with a sharp knife. Try to keep the cheese slices not too thin or out of shape when slicing.

   

   The knife can be dipped in cold water, then it will be easier to cut the mozzarella into beautiful slices

3. Peel the pine nuts. If you don't want to waste time, you can purchase peeled nuts. Just before buying, you need to make sure that the nuts do not have a musty taste.

   

   Musty pine nuts will irreversibly spoil the taste of the salad

4. Cut the cherry in half. In this recipe, you should not replace them with ordinary tomatoes, since the taste of the salad will not be so balanced.

   

   You need a sharp knife to cut cherry

5. Put greens in a bowl or salad bowl, place mozzarella, cherry tomatoes and pine nuts on it. Pour balsamic vinegar over the salad, sprinkle with salt and stir. Serve immediately.

   

   Arugula and mozzarella salad is hearty, but very light

Salad with cheese and shrimps

King prawns and cheese make a great pair on their own. But in combination with arugula, these products acquire new flavors. Remember that shrimp do not like long-term cooking, and because of this they become "rubbery".

Ingredients for the salad:

• 250 g arugula;
• 12-15 king prawns;
• 2 tbsp. l. vegetable oil;
• 1 tbsp. l. soy sauce;
• 1 clove of garlic;
• 5-6 medium-sized tomatoes;
• 100 g of hard cheese;
• 50 g of pine nuts;
• 3 tbsp. l. balsamic vinegar;
• salt to taste.

Recipe for a salad with arugula, shrimp and parmesan:

1. Thawed or chilled shrimp should be peeled and mixed with minced garlic and soy sauce. Add a little salt, stir and leave to marinate for 1 hour.

   

   It is better to defrost shrimp naturally, at room temperature, and not under running hot water

2. Fry the peeled shrimps in preheated vegetable oil.

   

   For frying shrimps, literally 3-4 minutes are enough on each side

3. Peel the pine nuts.

   

   Pine nuts both among the people and among scientists are recognized as almost real Siberian gold, because their beneficial properties help not only to maintain health, but also to actively get rid of many diseases

4. Cut the tomatoes in half and remove the tough stalk.

   

   Tomatoes can be substituted for cherry

5. Cut the cheese into thin translucent slices. Put prepared arugula (washed and dried) on a plate or flat dish, and top with tomatoes, fried shrimp and pine nuts. Drizzle with balsamic vinegar and garnish with thin slices of cheese. Serve the salad warm.

   

   Arugula, cheese and shrimp salad is great for serving on a festive table

Chicken breast and pear salad

Juicy pear and neutral chicken breast are an interesting combination. And if you add arugula, you get an excellent light dish with new flavors.

Ingredients for chicken breast and pear salad:

• 250 g arugula;
• 200 g chicken breast fillet;
• 1 tsp favorite seasoning for chicken fillet;
• 100 g sun-dried tomatoes;
• 1 small pear;
• 2 tbsp. l. lemon juice;
• 2 tbsp. l. olive oil;
• some chopped greens;
• a pinch of sugar;
• salt and black pepper to taste.

Salad recipe:

1. Peel the chicken breast fillet.

   

   Chicken fillet is better to take chilled

2. Sprinkle with salt, black pepper and your favorite chicken seasoning. Wrap in foil and bake in the oven until tender. Refrigerate and cut into small slices.

   

   The foil preserves the juiciness of the chicken fillet, which is why the salad will only benefit

3. Cut the pear in half, remove the core and peel. Then cut into strips.

   

   The pear must be peeled and cut immediately before serving the salad.

4. For salad dressing, combine olive oil, lemon juice, salt, sugar, black pepper and finely chopped herbs. Beat with a whisk.

   

   Olive oil can be substituted for vegetable oil

5. Put the prepared arugula on a plate, place the chicken breast, sun-dried tomatoes and a pear on top. Drizzle with the dressing and serve.

   

   Chicken breast and arugula salad turns out to be very satisfying and can provide a long-lasting feeling of fullness.

Liver and avocado salad

This salad has a delicate and refined taste. For its preparation, hare liver is preferable to chicken liver, as it has a special aroma and texture.

Ingredients for arugula and bunny liver salad:

• 200 g arugula;
• 100 g of raddichio salad (can be replaced with any salad leaves);
• 100 g carrots;
• 1/2 avocado
• 200 g of rabbit or chicken liver;
• 2 tbsp. l. vegetable oil;
• 1 tbsp. l. soy sauce;
• 10-12 cherry tomatoes;
• 3 tbsp. l. balsamic vinegar;
• salt and black pepper to taste.

Salad recipe:

1. Cut the avocado into thin slices.

   

   Avocados are high in healthy fats

2. Grate carrots with small strips.

   

   The fresher the carrots, the juicier the salad will be.

3. Fry the liver with black pepper and salt. Add carrots and simmer until soft. Add soy sauce at the end.

   

   Liver with carrots and soy sauce should be stewed for 5-7 minutes

4. Pick up arugula and salad with your hands. Mix with balsamic.

   

   Cutting with a knife will deprive the greens of juiciness

5. Put greens on portioned plates, on top the liver with carrots and avocado. Decorate with cherry halves.

   

   Liver and arugula salad has a very unusual taste

Tuna and corn salad

With a spicy mustard dressing, arugula and tuna make a wonderful duet. The salad is juicy, colorful and aromatic.

Ingredients for the salad:

• 250 g arugula;
• 200 g of tuna in its own juice;
• 1 egg;
• 100 g canned corn;
• 15-17 pitted olives;
• 1 tomato;
• 1 cucumber;
• 1 tbsp. l. granular mustard;
• 1 tsp honey;
• 2 tbsp. l. mayonnaise;
• 2 tbsp. l. balsamic vinegar;
• salt to taste.

Recipe:

1. Cut the olives into slices.

   

   Olives are needed without filling

2. Disassemble the canned tuna into fibers.

   

   For salad, tuna fillet is preferred over chunks

3. Chop the tomatoes.

   

   Fresh tomatoes will make the salad juicier

4. Chop the cucumber finely.

   

   Fresh cucumber can be used with the peel

5. Mix mayonnaise with granular mustard, honey, balsamic and salt.

   

   The dressing should be allowed to stand for 10 minutes so that all its ingredients are dissolved.

6. Place prepared arugula on a large flat dish. Place tomatoes, cucumbers, olives, corn and tuna on top. Pour the dressing over everything and garnish with a soft-boiled egg.

   

   Appetizing and bright salad with rucola and tuna will not leave anyone indifferent

Video: Anna's salad with arugula and feta

I often cook arugula salads. I like this spicy greens, it is good to create new salads with it. Best of all, in my opinion, it is paired with shrimp or tuna, as well as chicken or liver. I serve a hearty but light dish with fresh bread and vegetable slices. Such a lunch or dinner will not lead to heaviness in the stomach and at the same time will saturate the body with useful substances.

Arugula salad can be served not only as an appetizer, but also as a main course. In this case, you will receive a light and low-calorie meal that will help control your weight. All recipes for arugula salads are simple and affordable.