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🥗 Fresh Shrimp and Arugula Salad

230 kcal · 30 min · 4 servings

Ingredients

• 1 bunch arugula
• 2 tbsp pickled capers
• 4 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 red bell pepper
• 2 small tomatoes
• salt
• pepper (from the mill)
• 300 g fresh shrimp (pre-cooked)
• 2 tbsp olive oil (for frying)

Instructions

1. 1. Thoroughly wash the arugula under cold water.
2. 2. Dry the greens thoroughly.
3. 3. Trim off the tough stems at the base slightly.
4. 4. Halve the arugula leaves.
5. 5. Wash the bell pepper under running water.
6. 6. Remove the stem base from the bell pepper.
7. 7. Cut the bell pepper in half lengthwise.
8. 8. Remove the white core and seeds.
9. 9. Cut the bell pepper flesh into very fine strips.
10. 10. Wash the tomatoes.
11. 11. Cut the tomatoes into quarters.
12. 12. Mix oil, vinegar, capers, salt, and pepper in a small bowl.
13. 13. Set the vinaigrette aside.
14. 14. Heat some oil in a pan.
15. 15. Sear the shrimp in the hot oil on all sides for a short time.
16. 16. Let the shrimp cool down briefly.
17. 17. Mix the arugula with the tomatoes, pepper strips, and shrimp.
18. 18. Divide the salad mixture onto four small plates.
19. 19. Drizzle the vinaigrette over the salad.
20. 20. Serve the salad as an appetizer.

Nutrition per serving

• kcal: 230
• Protein: 16 g · Fett/Fat: 16 g · Carbs: 5 g