Brazilian recipe
Mint and Strawberry Salad (Salada de hortelã)
A refreshing salad that balances the sweetness of strawberries with the delicate texture of crab sticks, finished with a fragrant mint dressing.
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Ingredients
150g fresh strawberries
8 crab sticks (kani-kama)
4 tablespoons light mayonnaise
1 tablespoon finely chopped fresh mint
1 tablespoon peppermint liqueur
Fresh mint leaves for garnish
8 crab sticks (kani-kama)
4 tablespoons light mayonnaise
1 tablespoon finely chopped fresh mint
1 tablespoon peppermint liqueur
Fresh mint leaves for garnish
Where to find ingredients
Find fresh strawberries and mint in the produce section of local supermarkets or open-air markets. Crab sticks (kani-kama) and mayonnaise are available in the refrigerated sections of grocery stores. If you cannot source peppermint liqueur, a simple drop of peppermint extract mixed with a little sugar syrup is a suitable substitute.
Preparation method
- Allow the crab sticks to defrost completely.
- Cut the crab sticks into bite-sized pieces.
- Arrange the crab stick pieces on a serving plate, alternating them with the strawberries.
- Prepare the dressing in a small bowl by mixing the light mayonnaise.
- Stir in the chopped fresh mint.
- Complete the dressing by adding the peppermint liqueur.
- Serve the salad with the dressing on the side or drizzled over the top.
- Garnish the dish with the reserved fresh mint leaves.
Observations
This dish offers a practical and distinct option for those seeking a light starter with a sophisticated touch of freshness. The unusual combination of ingredients results in a perfectly balanced salad that is remarkably simple to prepare.
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