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
Fresh produce, canned goods, and refrigerated seafood sticks can be found in the produce, pantry, and seafood sections of most local grocery 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
- Whisk the mayonnaise, ketchup, and lemon juice in a small bowl until the golf sauce is smooth and homogeneous
- Arrange the seafood pieces in the center of a plate
- Distribute the cooked vegetables and the asparagus spears around the seafood
- Serve the salad with the 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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