Recipe: Arugula, Shrimp and Mango Salad

Lightly seasoned seafood complements the sweet fruit and peppery arugula of this flavourful salad.

Servings: 2


For the salad:
½ lb. Shrimp, peeled and deveined
½ lb. Scallops
4 cups Baby arugula
1 Mango, peeled and thinly sliced
1 Bosc pear, peeled and thinly sliced
2 tbsp. Slivered almonds

For the dressing:
½ tsp. Sugar
2 tsp. Soy sauce
2 tbsp. Rice vinegar
2 tbsp. Oriental sesame oil
¼ cup Vegetable oil
2 tsp. Sesame seeds, lightly toasted and cooled



  1. Pat scallops dry and sprinkle with salt and pepper. Sear scallops over medium-high heat (for about 2 minutes each side), remove from pan and set aside.
  2. Season shrimp with salt and pepper and sear over medium-high heat (2 minutes each side). Remove from pan and set aside.
  3. Toast sesame seeds then set aside.
  4. Dressing: In a bowl, whisk together the sugar, soy sauce, vinegar. Whisk the oils in until it is emulsified, then stir in the sesame seeds.
  5. For each salad, arrange 2 cups arugula on a plate. Top each with half almonds, pear and mango slices, scallops and shrimp.
  6. Drizzle soy sauce vinaigrette over each salad and serve immediately.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s