Arugula and Prosciutto Salad
Pan-Fried Shrimp and Burrata

Peppery arugula, sweet mango, and savory prosciutto meet succulent sautéed shrimp and creamy burrata in this vibrant, protein-packed summer salad.

Ingredients

• 100 g fresh arugula leaves
• 200 g raw shrimp, peeled and deveined
• 4 slices prosciutto di Parma
• 1 ball burrata cheese
• 12 ripe mango, diced
• 1 avocado, diced
• 12 cucumber, sliced
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 2 tbsp sesame salad dressing
• 12 lemon, juiced
• to taste sea salt and black pepper
• optional parmesan cheese, for grating

Instructions

1. 1Wash the arugula

   

   Place the arugula leaves in a bowl and rinse them thoroughly under cold running water. This step is essential to remove any dirt and ensure the greens are fresh and crisp for the salad.

   Tip: Swish the leaves around in the water to help loosen any trapped grit.
2. 2Dry the greens

   

   Transfer the washed arugula into a manual salad spinner. Spin the greens until all excess water is removed; dry leaves allow the dressing to stick better, preventing the salad from becoming watery.

   Tip: If you dont have a salad spinner, you can gently pat the leaves dry with a clean kitchen towel.
3. 3Prepare the avocado

   

   Grip the avocado firmly and twist the halves in opposite directions to separate them. This allowing you to remove the pit safely and prepare the fruit for slicing.

   Tip: A gentle twist is usually enough to separate the halves if the fruit is perfectly ripe.
4. 4Slice the cucumber

   

   On a wooden cutting board, slice the cucumber into thin rounds. These thin slices provide a light, crunchy texture that balances the richness of the avocado and prosciutto.

   Tip: Leave the skin on for extra color and a slight nutritional boost.
5. 5Dice the avocado

   

   Peel the avocado halves and slice the flesh into small uniform cubes. Doing this over a tray with the mango keeps the work area clean and ready for mixing.

   Tip: Choose an avocado that is slightly firm to the touch so the cubes maintain their shape when tossed.
6. 6Add lemon juice

   

   Squeeze the juice from a fresh lemon wedge into a small bowl with the oil and soy sauce. The fresh citrus juice provides a bright, zesty contrast to the savory dressing components.

   Tip: Squeeze the lemon cut-side up to prevent seeds from falling into the dressing bowl.
7. 7Sauté the shrimp

   

   Heat a drizzle of olive oil in a non-stick frying pan over medium heat. Add the raw shrimp in a single layer and use metal tongs to turn them occasionally. Sauté the shrimp until they lose their translucent appearance and turn a bright, appetizing pink on both sides.

   Tip: Do not overcook the shrimp; they only need about 2 minutes per side to become firm and opaque. Overcooking will make them rubbery.
8. 8Season the sautéed shrimp

   

   While the shrimp are still hot in the pan and have turned perfectly pink and opaque, sprinkle them evenly with ground black pepper and sea salt. This seasoning step is crucial to bring out the natural sweetness of the seafood before it is combined with the fresh salad ingredients.

   Tip: Use freshly cracked black pepper for a more vibrant aroma and flavor compared to pre-ground pepper.
9. 9Add the dressing

   

   Place the arugula, diced mango, avocado, cucumber slices, and the warm sautéed shrimp into a large white serving bowl. Pour your prepared dressing—a flavorful blend of sesame, soy, and fresh lemon—evenly over the ingredients to coat them thoroughly.

   Tip: Pour the dressing just before serving to prevent the arugula from becoming soggy and to keep the fruits looking fresh.
10. 10Grate fresh parmesan over the salad

    

    Hold a block of hard parmesan cheese over the salad bowl and use a handheld microplane to grate fine, airy shavings directly over the greens and fruit. The salty, nutty profile of the cheese provides a savory contrast to the sweet mango and creamy avocado.

    Tip: Grating the cheese finely allows it to distribute more evenly throughout the salad, ensuring a bit of savory flavor in every forkful.
11. 11Add prosciutto and burrata

    

    Complete the salad assembly by draping delicate, thin slices of prosciutto around the plate and placing a whole ball of creamy burrata cheese in the center. These final additions elevate the dish, offering a rich and luxurious texture that balances the peppery arugula.

    Tip: For the best experience, break the burrata open just before serving to let the creamy stracciatella center flow over the other ingredients.

Storage Guidelines

Burn It Off

Frequently Asked Questions