Brazilian recipe
Salad with Golf Sauce (Salada ao molho golf)
This refreshing salad combines cooked vegetables and surimi sticks, finished with classic golf sauce, making it a light and practical choice for meals.
0.0 / 5 by 0 Reviews
Ingredients
1 medium carrot
100 g green beans
6 cauliflower florets
10 units canned asparagus
8 sticks processed fish meat (surimi)
3 tablespoons light mayonnaise
1/2 tablespoon ketchup
Lemon drops to taste
100 g green beans
6 cauliflower florets
10 units canned asparagus
8 sticks processed fish meat (surimi)
3 tablespoons light mayonnaise
1/2 tablespoon ketchup
Lemon drops to taste
Where to find ingredients
Find fresh vegetables at local neighborhood markets or supermarkets. Surimi, mayonnaise, ketchup, and canned asparagus are available at general grocery stores or well-stocked supermarkets.
Preparation method
- Thaw the fish meat 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, maintaining a firm texture.
- Mix the mayonnaise, ketchup, and lemon drops in a small bowl until you obtain a homogeneous cream for the golf sauce.
- Arrange the pieces of fish meat in the center of a plate.
- Distribute the cooked vegetables and asparagus around the fish sticks.
- Serve the salad accompanied by the prepared golf sauce.
Observations
A versatile recipe that balances the texture of vegetables with the distinctive flavor of the creamy sauce. It is ideal as an appetizer or side dish, offering a beautiful presentation and straightforward preparation.
Ratings and comments