A tasty salad for a hot summer night.
Time: about 20 minutes
1 lb arugula leaves
3 oz medium shrimp, cooked, peeled and deveined
2 cups Chinese cabbage, chopped
4 cocktail tomatoes, diced
1 avocado, diced
For the cocktail sauce:
4 medium sized tomatoes, peeled, seeded and diced
5 oz yoghurt, plain
1 tablespoon heavy cream
1 teaspoon olive oil
1 garlic glove, minced
1. Cocktail Sauce:
In a small pot on medium heat cook the tomatoes until viscid. Let cool.
Add yoghurt, cream, olive oil, garlic and stil well. Season to taste with salt.
2. In a medium sized bowl mix gently shrimp, Chinese cabbage, cocktail tomatoes and avocado.
3. Pour cocktail sauce over salad and toss to coat evenly.
Replace shrimp by grilled chicken.