Surimi Salad with Jicama

Yamilette González
Yamilette González
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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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 cup cucumber, without skin or seeds, in medium cubes
  • 1/2 cups carrot, peeled and finely grated 1/2 cups carrot, peeled and finely grated
  • 1 cup Romaine lettuce, chopped
  • 1 cup tomato, chopped into cubes 1 cup tomato, chopped into cubes
  • 1/2 cups serrano chile, finely chopped 1/2 cups serrano chile, finely chopped
  • salt salt
  • pepper pepper
  • 1 egg, for the mayonnaise 1 egg, for the mayonnaise
  • 1/2 teaspoons mustard, 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 1 lime, cut in half, for the mayonnaise
  • salt, for the mayonnaise salt, for the mayonnaise
  • pepper, 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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