Surimi salad with arugula and cherry tomatoes: a light and colorful appetizer, but also very tasty. Being a cold dish without cooking, it is quick to prepare and in summer you can also serve it as a main course.
I like arugula because it has that bitter and spicy aftertaste that gives a little extra touch to simple dishes. Lately, I use it a lot in salads and carpaccios.
For this dish, I used fresh surimi, the one you find in the
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz surimi
- 1.5 cups cherry tomatoes
- 1.5 cups arugula
- extra virgin olive oil
- balsamic vinegar
- salt
- pepper
How to Prepare the Surimi Salad with Arugula and Cherry Tomatoes
Cut the surimi strips into pieces and put them in a bowl.Wash and dry the cherry tomatoes, cut them into quarters, and add them to the bowl.
Add the arugula leaves, break them in half if they are large, and season with oil, salt, and balsamic vinegar. Finish with a grind of pepper, mix everything and serve immediately.
