Brazilian recipe
Salad with Golf Sauce
This refreshing salad combines steamed vegetables and seafood sticks, finished with a classic creamy golf sauce. It is a light and practical option for any meal.
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Ingredients
1 medium carrot
100 g green beans
6 cauliflower florets
10 canned asparagus spears
8 seafood sticks (surimi)
3 tablespoons light mayonnaise
1/2 tablespoon ketchup
Drops of lemon juice to taste
100 g green beans
6 cauliflower florets
10 canned asparagus spears
8 seafood sticks (surimi)
3 tablespoons light mayonnaise
1/2 tablespoon ketchup
Drops of lemon juice to taste
Where to find ingredients
You can find these fresh vegetables, canned asparagus, seafood sticks, mayonnaise, and ketchup in the produce, pantry, and refrigerated aisles of most local supermarkets or gourmet food stores.
Preparation method
- Thaw the seafood sticks and cut them into smaller pieces
- Chop the carrot, green beans, and cauliflower into uniform sizes
- Steam or boil these vegetables until they are tender while maintaining a firm texture
- Mix the mayonnaise, ketchup, and lemon drops in a small bowl until a smooth golf sauce is formed
- Arrange the seafood pieces in the center of a plate
- Distribute the cooked vegetables and the asparagus around the seafood sticks
- Serve the salad with the prepared golf sauce on the side
Observations
A versatile recipe that balances the texture of the vegetables with the bold flavor of the creamy sauce. It is ideal as an appetizer or side dish, offering a beautiful presentation and uncomplicated preparation.
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