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 fresh vegetables, canned asparagus, and seafood sticks in the produce, canned goods, and refrigerated sections of most local supermarkets.
Method
- Thaw the seafood sticks and cut them into smaller pieces
- Chop the carrot, green beans, and cauliflower into uniform sizes
- Cook these vegetables in a steamer or boiling water until they are tender
- Ensure they maintain a firm texture
- Mix the mayonnaise, ketchup, and lemon juice in a small bowl until you obtain a smooth golf sauce
- Arrange the pieces of seafood in the center of a plate
- Distribute the cooked vegetables and asparagus around the seafood
- Serve the salad accompanied by the prepared golf sauce
Notes
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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