Brazilian recipe
Seafood Stick Salad with Golf Sauce
This refreshing salad combines cooked vegetables and seafood sticks, finished with the classic golf sauce, offering a light and practical meal option.
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Ingredients
1 medium carrot
100 g green beans
6 florets of cauliflower
10 units of canned asparagus
8 pieces of processed fish sticks (surimi)
3 tablespoons light mayonnaise
1/2 tablespoon ketchup
Lemon drops to taste
100 g green beans
6 florets of cauliflower
10 units of canned asparagus
8 pieces of processed fish sticks (surimi)
3 tablespoons light mayonnaise
1/2 tablespoon ketchup
Lemon drops to taste
Where to find ingredients
Vegetables, canned asparagus, and mayonnaise can be found at most grocery stores. Look for processed fish sticks in the seafood or frozen section of supermarkets.
Method
- Thaw 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 but still firm
- In a small bowl, mix the mayonnaise, ketchup, and lemon drops until a homogeneous cream forms for the golf sauce
- Arrange the fish stick pieces in the center of a platter
- Distribute the cooked vegetables and asparagus around the fish sticks
- Serve the salad with the prepared golf sauce
Notes
A versatile recipe that balances the texture of vegetables with the distinct flavor of the creamy sauce. Ideal as an appetizer or side dish, it offers a beautiful presentation and is uncomplicated to prepare.
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