Surimi Salad with Jicama
Get to work and prepare this surimi salad recipe for lunchtime, you will love it!
Reviewed by Editorial Team of Kiwilimón
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1 comentarios
Ingredients
6
Servings
- 8 sticks surimi, cut into medium cubes
- 1 cup jicama, peeled and diced
- 1 cup cucumber, without skin or seeds, in medium cubes
- 1/2 cups carrot, peeled and finely grated
- 1 cup Romaine lettuce, chopped
- 1 cup tomato, chopped into cubes
- 1/2 cups serrano chile, finely chopped
- salt
- pepper
- 1 egg, for the mayonnaise
- 1/2 teaspoons mustard, for the mayonnaise
- 1 teaspoon white vinegar, for the mayonnaise
- 1 lime, cut in half, for the mayonnaise
- salt, for the mayonnaise
- pepper, for the mayonnaise
- 200 milliliters vegetable oil, for the mayonnaise
- 1/4 cups lime juice, for the dressing
- 1/2 cups cilantro, finely chopped, for the dressing
- 1/2 cups avocado, sliced, for serving
- crackers, or toasted bread, for serving
Preparation
15 mins
15 mins
Low
- Place the surimi, jicama, cucumber, carrot, lettuce, tomato, and serrano chili in a bowl, then add salt and pepper to taste, and mix well with a spoon until the ingredients are perfectly integrated. Set aside.
- For the mayonnaise: Blend the egg and mustard with an immersion blender. Once the ingredients are mixed, add the vinegar and a few drops of lemon, salt and pepper to taste, and at low speed, gradually add the oil, integrating the ingredients perfectly, and your mayonnaise will be ready.
- For the dressing: Pour the mayonnaise you prepared into another container, add the lemon juice, cilantro, salt, and pepper to taste. Set aside.
- Incorporate the reserved dressing mixture into the surimi mixture bowl and stir very well with a spoon so that the ingredients are well combined. Serve with avocado, toasted bread, or crackers.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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