Shrimp Salad with Zucchini and Arugula is a tasty and light appetizer, perfect to start a fish-based lunch or dinner. The addition of cherry tomatoes and radicchio makes this dish very colorful, fresh, and crunchy.
It’s a very simple and quick recipe, a healthy and summery dish that can also serve as a light main course.
It’s a perfect salad for all those who want fresh dishes to beat the sweltering summer heat.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 30 Shrimp
- 2 Zucchini
- 1 bunch Arugula
- 15 Cherry Tomatoes
- to taste Radicchio
- to taste Salt
- to taste Extra virgin olive oil
Preparation
In a skillet, sauté the zucchini cut into small pieces with some olive oil for a few minutes. When golden, add the cleaned and washed shrimp, season with salt, and cook everything for about 5 more minutes until they are quite crunchy.
Clean and wash the arugula, radicchio, and cherry tomatoes, place them in a bowl, and season with a pinch of salt and olive oil.
Take a serving plate, place the arugula and radicchio cut into strips at the bottom, add the shrimp and zucchini just sautéed in the skillet, then finish and decorate with the cherry tomatoes. Season with salt and drizzle with a little olive oil.
Serve the shrimp and zucchini salad and enjoy your meal!
Tips
For the preparation of the shrimp salad with zucchini and arugula, frozen shrimp can also be used, and the arugula and radicchio can be replaced with other types of vegetables.
The salad is suitable for all seasons and is perfect even for a work lunch break.
