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 canned asparagus
8 processed fish paste sticks (seafood sticks)
3 tablespoons light mayonnaise
1/2 tablespoon ketchup
Lemon juice to taste
100 g green beans
6 florets of cauliflower
10 units canned asparagus
8 processed fish paste sticks (seafood sticks)
3 tablespoons light mayonnaise
1/2 tablespoon ketchup
Lemon juice to taste
Where to find ingredients
Vegetables and seafood sticks can be found in the produce and seafood sections of most supermarkets. Canned asparagus and mayonnaise are commonly available in the canned goods and condiments 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 these vegetables until tender but still firm
- In a small bowl, mix the mayonnaise, ketchup, and lemon juice until a homogeneous cream is formed for the golf sauce
- Arrange the seafood stick pieces in the center of a serving dish
- Distribute the cooked vegetables and asparagus around the seafood sticks
- Serve the salad with the prepared golf sauce
Observations
A versatile recipe that balances the texture of vegetables with the distinct flavor of a creamy sauce. Ideal as an appetizer or side dish, offering a beautiful presentation and simple preparation.
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