Seafood salad with tomatoes and arugula

Salad with grilled shrimps and squid and original dressing with onions.

Ingredients

• Fresh or frozen squids - 300 g
• Large shrimps - 150 g
• Arugula salad - 200 g
• Cherry tomatoes or cocktail tomatoes - 150 g
• Olive oil - 70 ml
• Blue onions - 0.5 pcs.
• Mustard - 1 tsp
• Soy sauce - 2 tablespoons + for the marinade
• Sugar - 1 tsp
• Rice vinegar - 2 tablespoons
• Salt to taste
• Ground black pepper - to taste

Directions

1. Rinse squid carcasses (or a piece of carcass, like mine), remove the backbone, cut lengthwise into two parts.
2. Fry the squid in a grill pan brushed with olive oil for two minutes on each side. Do not overdo it, otherwise the squid will become tough.
3. Rinse arugula leaves under cold running water and dry on a towel or in a special dryer for herbs.
4. Place arugula leaves in a heap on a flat plate, along the edges - washed and cut cherry tomatoes.
5. Defrost shrimps, peel, marinate in a little soy sauce. Then grill the shrimp for two minutes on each side. Arrange the cooled shrimp and squid around the edges of the arugula.
6. For dressing, combine sugar, mustard, soy sauce, rice vinegar and oil in a deep bowl. Season with salt and pepper to taste.
7. Chop the onion as small as possible, add to the rest of the dressing ingredients. Stir. Refrigerate the salad dressing for 1 to 2 hours.
8. Before serving the tomato and arugula seafood salad, remove the dressing from the fridge, shake and pour over the shrimp and squid salad.