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 choice 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
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
Lemon juice to taste
Where to find ingredients
You can find fresh vegetables, canned asparagus, seafood sticks (surimi), mayonnaise, and ketchup at most local supermarkets and grocery stores in the fresh produce, canned goods, and refrigerated seafood aisles.
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 the 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 pieces of seafood sticks in the center of a plate
- Distribute the cooked vegetables and the asparagus around the seafood sticks
- Serve the salad accompanied by the prepared golf sauce
Observations
A versatile recipe that balances the texture of the vegetables with the bold flavor of the creamy sauce. Ideal as an appetizer or a side dish, offering an attractive presentation and simple preparation.
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