Brazilian recipe
Salad with Golf Sauce
This refreshing salad combines steamed vegetables and seafood sticks, finished with a classic creamy golf sauce. It is a light and practical choice for any meal.
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Ingredients
1 medium carrot
100 g green beans
6 florets of cauliflower
10 units canned asparagus
8 seafood sticks (surimi)
3 tablespoons light mayonnaise
1/2 tablespoon ketchup
Drops of lemon juice to taste
100 g green beans
6 florets of cauliflower
10 units canned asparagus
8 seafood sticks (surimi)
3 tablespoons light mayonnaise
1/2 tablespoon ketchup
Drops of lemon juice to taste
Where to find ingredients
You can find fresh vegetables, canned asparagus, and seafood sticks (surimi) in the produce, canned goods, and frozen fish sections of most local grocery stores or supermarkets.
Preparation
- Thaw the seafood sticks
- Cut them into smaller pieces
- Dice the carrot, green beans, and cauliflower into uniform sizes
- Steam or boil the vegetables until they are tender while maintaining a firm texture
- Mix the mayonnaise, ketchup, and lemon juice in a small bowl until the golf sauce is smooth and homogeneous
- Arrange the seafood stick pieces in the center of a serving dish
- Distribute the cooked vegetables and the asparagus around the seafood
- Serve the salad with the prepared golf sauce on the side
Notes
A versatile recipe that balances the texture of the vegetables with the bold flavor of the creamy sauce. It is perfect as an appetizer or side dish, offering a beautiful presentation and a simple preparation process.
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