Brazilian recipe
Salad with Golf Sauce
This refreshing salad combines steamed vegetables and seafood sticks, finished with a classic golf sauce for a light and practical meal option.
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Ingredients
1 medium carrot
100 g green beans
6 cauliflower florets
10 units canned asparagus
8 seafood sticks (surimi)
3 tablespoons light mayonnaise
1/2 tablespoon ketchup
Drops of lemon to taste
100 g green beans
6 cauliflower florets
10 units canned asparagus
8 seafood sticks (surimi)
3 tablespoons light mayonnaise
1/2 tablespoon ketchup
Drops of lemon to taste
Where to find ingredients
Most ingredients can be found in the fresh produce, canned goods, and refrigerated seafood aisles of standard grocery stores.
Preparation method
- Defrost 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 they are tender while maintaining a firm texture
- Mix the mayonnaise, ketchup, and lemon drops in a small bowl until you obtain a smooth cream for the golf sauce
- Arrange the seafood pieces in the center of a plate
- Distribute the cooked vegetables and the asparagus around the seafood
- Serve the salad with the prepared golf sauce on the side
Observations
A versatile recipe that balances the texture of vegetables with the distinctive flavor of a creamy sauce. Ideal as an appetizer or side dish, it offers a beautiful presentation and a simple preparation process.
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