Brazilian recipe
Salad with Golf Sauce (Salada ao molho golf)
This refreshing salad combines steamed vegetables and surimi sticks, finished with a classic creamy 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 fish sticks
3 tablespoons light mayonnaise
1/2 tablespoon ketchup
A few drops of lemon juice to taste
100 g green beans
6 cauliflower florets
10 canned asparagus spears
8 surimi fish sticks
3 tablespoons light mayonnaise
1/2 tablespoon ketchup
A few drops of lemon juice to taste
Where to find ingredients
Fresh produce and canned items are readily available at local supermarkets and open-air markets. Surimi can be found in the frozen seafood section of major grocery stores.
Preparation method
- Thaw the surimi sticks and cut them into smaller, bite-sized pieces.
- Chop the carrot, green beans, and cauliflower into uniform sizes.
- Steam or boil the vegetables until tender, ensuring they remain firm.
- Mix the mayonnaise, ketchup, and lemon juice in a small bowl until a smooth sauce is formed.
- Arrange the surimi pieces in the center of a serving plate.
- Distribute the cooked vegetables and asparagus around the fish sticks.
- Serve the salad with the golf sauce prepared on the side.
Observations
A versatile recipe that balances the texture of garden vegetables with the distinct flavor of a creamy dressing. Perfect as a starter or a side dish, it offers an attractive presentation and a straightforward preparation process.
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