Brazilian recipe
Seafood Stick Salad with Golf Sauce
This refreshing salad combines cooked vegetables and seafood sticks, finished with the classic golf sauce, making it a light and practical meal option.
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Ingredients
1 medium carrot
100 g green beans
6 florets cauliflower
10 units canned asparagus
8 processed fish sticks (surimi)
3 tablespoons light mayonnaise
1/2 tablespoon ketchup
Lemon drops to taste
100 g green beans
6 florets cauliflower
10 units canned asparagus
8 processed fish sticks (surimi)
3 tablespoons light mayonnaise
1/2 tablespoon ketchup
Lemon drops to taste
Where to find ingredients
Ingredients can be found at most supermarkets and grocery stores. Canned asparagus and processed fish sticks are typically located in the canned goods and seafood sections, respectively.
Preparation method
- Defrost the fish sticks and cut them into smaller pieces
- Chop the carrot, green beans, and cauliflower into uniform sizes
- Steam or boil these vegetables until tender, maintaining a firm texture
- In a small bowl, mix the mayonnaise, ketchup, and lemon drops until a homogeneous cream is obtained for the golf sauce
- Arrange the fish pieces in the center of a serving dish
- Distribute the cooked vegetables and asparagus around the fish sticks
- Serve the salad with the prepared golf sauce
Observations
A versatile recipe that balances the texture of vegetables with the distinctive flavor of the creamy sauce. Ideal as an appetizer or side dish, offering a beautiful presentation and a simple preparation.
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