Brazilian recipe
Seafood Stick Salad with Golf Sauce
This refreshing salad combines cooked vegetables and seafood sticks, finished with the classic golf sauce, making for 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 spears
8 processed white fish sticks (surimi)
3 tablespoons light mayonnaise
1/2 tablespoon ketchup
A few drops of lemon juice to taste
100 g green beans
6 florets cauliflower
10 units canned asparagus spears
8 processed white fish sticks (surimi)
3 tablespoons light mayonnaise
1/2 tablespoon ketchup
A few drops of lemon juice to taste
Where to find ingredients
Vegetables, seafood sticks, canned asparagus, mayonnaise, ketchup, and lemon can be found at most grocery stores. Look for processed white fish sticks in the frozen seafood section or refrigerated prepared foods aisle.
Preparation method
- Defrost the processed white fish 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 obtained for the golf sauce
- Arrange the pieces of processed white fish in the center of a serving plate
- Distribute the cooked vegetables and asparagus spears around the fish sticks
- Serve the salad with the prepared golf sauce
Observations
A versatile recipe that balances the texture of the vegetables with the distinct flavor of the creamy sauce. Ideal as an appetizer or side dish, offering a beautiful presentation and a straightforward preparation.
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