Brazilian recipe
Mint and Strawberry Salad (Salada de hortelã)
This refreshing salad pairs the natural sweetness of strawberries with the delicate texture of kani-kama, all tied together by a fragrant mint dressing.
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Ingredients
150 g fresh strawberries
8 kani-kama sticks (imitation crab meat)
4 tbsp light mayonnaise
1 tbsp fresh mint, finely chopped
1 tbsp crème de menthe
Fresh mint leaves for garnish
8 kani-kama sticks (imitation crab meat)
4 tbsp light mayonnaise
1 tbsp fresh mint, finely chopped
1 tbsp crème de menthe
Fresh mint leaves for garnish
Where to find ingredients
You can find fresh strawberries and herbs in the produce section of local markets or supermarkets in Fiji. Kani-kama, mayonnaise, and crème de menthe are typically stocked in the frozen foods, condiments, and spirits aisles of major retailers. If you cannot find crème de menthe, a teaspoon of sugar combined with a dash of lime juice can serve as an alternative to balance the dressing.
Preparation method
- Allow the kani-kama sticks to thaw completely.
- Cut the kani-kama sticks into smaller, bite-sized pieces.
- Arrange the pieces on a plate, alternating them with the strawberries.
- In a small mixing bowl, whisk together the light mayonnaise.
- Fold in the chopped fresh mint.
- Stir in the crème de menthe to finish the dressing.
- Serve the salad with the dressing on the side or lightly drizzled over.
- Garnish the dish with the reserved fresh mint leaves before serving.
Observations
A simple yet distinct choice, perfect for those looking for a light starter with a sophisticated touch of freshness. This unusual flavor profile creates a well-balanced dish that is remarkably easy to assemble.
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