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 cauliflower
10 units canned asparagus
8 processed fish paste sticks (surimi)
3 tablespoons light mayonnaise
1/2 tablespoon ketchup
Lemon drops to taste
100 g green beans
6 florets cauliflower
10 units canned asparagus
8 processed fish paste sticks (surimi)
3 tablespoons light mayonnaise
1/2 tablespoon ketchup
Lemon drops to taste
Where to find ingredients
Vegetables, seafood sticks, canned asparagus, mayonnaise, ketchup, and lemons can be found at most grocery stores. Look for canned asparagus and processed seafood sticks in the international or canned goods aisle.
Preparation method
- Thaw the processed fish paste sticks and cut them into smaller pieces
- Chop the carrot, green beans, and cauliflower into uniform sizes
- Steam or boil these vegetables until tender, yet firm
- In a small bowl, mix the mayonnaise, ketchup, and lemon drops until a homogeneous cream is obtained for the golf sauce
- Arrange the fish paste pieces in the center of a plate
- Distribute the cooked vegetables and asparagus around the fish 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, it offers an attractive presentation and is uncomplicated to prepare.
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