Kabocha, Shrimp, and Arugula Salad recipe - ingredients, nutrition and when to eat it
Roasted kabocha and shrimp are served with arugula and nuts in this salad. The kabocha’s mellow sweetness and the shrimp’s delicate savoriness pair with…
Roasted kabocha and shrimp are served with arugula and nuts in this salad. The kabocha’s mellow sweetness and the shrimp’s delicate savoriness pair with arugula’s peppery bite. It’s a lovely choice for an autumn lunch or a light dinner.
Salads & light · 25 minutes to cook
Tips: Microwave the kabocha briefly first to make it easier to cook through in the pan.
Tips: Add the arugula just before serving and drizzle with lemon juice at the end to keep the flavors bright.
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Ingredients (1 serving)
- Kabocha Squash — 150 g
- Shrimp — 80 g
- Arugula — 30 g
- Almonds — 10 g
- Olive Oil — 1 tsp
- Lemon Juice — 1 Tbsp
- Salt — 0.5 g
- Ground black pepper — 0.2 g