Brazilian recipe
Salad with Golf Sauce (Salada ao molho golf)
A refreshing salad featuring cooked vegetables and surimi sticks, finished with a classic golf sauce for a light and practical meal.
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Ingredients
1 medium carrot
100 g green beans
6 cauliflower florets
10 canned asparagus spears
8 surimi sticks
3 tablespoons light mayonnaise
1/2 tablespoon ketchup
Lemon drops to taste
100 g green beans
6 cauliflower florets
10 canned asparagus spears
8 surimi sticks
3 tablespoons light mayonnaise
1/2 tablespoon ketchup
Lemon drops to taste
Where to find ingredients
Find fresh vegetables in local farmers' markets or grocery stores. Surimi sticks are typically available in the refrigerated seafood or frozen aisle. Canned asparagus is found in the pantry section of standard grocery retailers.
Preparation method
- Thaw the surimi sticks and cut them into smaller pieces.
- Chop the carrot, green beans, and cauliflower into uniform sizes.
- Cook these vegetables by steaming or boiling until tender, while keeping them firm.
- Whisk the mayonnaise, ketchup, and lemon drops in a small bowl until you achieve a homogeneous golf sauce.
- Arrange the pieces of surimi in the center of a serving dish.
- Distribute the cooked vegetables and asparagus around the surimi sticks.
- Serve the salad accompanied by the prepared golf sauce.
Observations
This versatile recipe balances the texture of fresh vegetables with the bold flavor of a creamy sauce. It serves perfectly as an appetizer or a side dish, offering a beautiful presentation and a straightforward preparation process.
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