Brazilian recipe
Green Salad with Kani Kama (Salada verde com kani kama)
A light and practical green salad that harmonizes the freshness of crisp greens with the soft texture of processed fish sticks and a touch of creamy dressing.
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Ingredients
1 cup chopped lettuce
1 cup watercress
1 cup Chinese cabbage
4 processed fish sticks (Kani Kama)
2 tablespoons light mayonnaise
1 tablespoon light table cream
1 tablespoon chopped watercress
Drops of lemon juice to taste
1 cup watercress
1 cup Chinese cabbage
4 processed fish sticks (Kani Kama)
2 tablespoons light mayonnaise
1 tablespoon light table cream
1 tablespoon chopped watercress
Drops of lemon juice to taste
Where to find ingredients
Fresh produce and fish sticks can be found at local supermarkets or specialty grocery stores. For the processed fish sticks, look in the frozen seafood section. As a substitute for Chinese cabbage, bok choy or regular cabbage may be used.
Preparation method
- Allow the processed fish sticks to thaw completely.
- Cut the sticks in half.
- Slice each half lengthwise.
- Place the lettuce, watercress, Chinese cabbage, and the processed fish in a salad bowl.
- Season the greens according to your preference.
- Prepare the dressing in a separate bowl by mixing the mayonnaise, table cream, chopped watercress, and lemon juice drops.
- Stir the dressing until a homogeneous mixture is obtained.
- Distribute the salad onto individual plates.
- Drizzle with the prepared dressing before serving.
Observations
This recipe is a Brazilian classic, perfect for those seeking a quick, nutritious meal featuring a mild herb dressing to enhance the flavor of the vegetables.
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