During the sweltering summer months, I frequently make my family this energizing shrimp cocktail. We usually add Mexican hot sauce (like Valentina® or Tapatio®) because we are a Mexican family, and we also always serve it with saltine crackers on the side. The secret is to start with well-chilled shrimp, ketchup, and tomato juice cocktail so it can be ready after chilling for only an hour in the refrigerator. If desired, add more spicy sauce and slices of avocado on the top. Enjoy!
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 4 |
Ingredients
- 4 cups baby arugula leaves
- 1 cup alfalfa sprouts
- ⅓ medium cucumber, cubed
- 4 cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- salt and pepper to taste
Instructions
- Combine arugula, sprouts, cucumber, and tomatoes in a large bowl. Whisk oil and vinegar together in a small bowl; pour over salad. Toss salad until coated in dressing, then season with salt and pepper.
Reviews
Yum! Yum! Yum! Yum! Yum! Yum! Yum! Yum!
I left out the alfalfa and used my own vinaigrette – and the first cucumber from my garden. Fresh, beautiful, excellent.
This works perfectly for a tasty and simple salad. I used baby spinach this time and will try the arugula next time I have it. Balsamic compliments leafy greens very nicely.
Excellent through and through! A veritable cornucopia of flavour for the taste buds, that kept my mouth entertained to the end.