Diahan Bocardo

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Surimi salad with vegetables

30 mins
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With this salad, the beginning of the new year to recover the figure, it will not cost as much work as one might think, because the healthy does not always have to be lacking in flavor.
Learn more about Diahan Bocardo


6 portions
  • 1 bag vegetable, precooked (peasant harvest)
  • 250 grams Philadelphia® cream cheese
  • 6 bars surimi, at room temperature
  • cookies, habaneras
  • leaves italian lettuce, washed and disinfected


Put the vegetables in a pot of hot purified water in a pot, until they are removed from the cold or frozen and place in a colander to drain the extra water.
In a refractory or bowl, place the vegetables, mix together with the cream cheese little by little until they are well integrated.
Place in a medium pot with two cups of hot water, the 6 surimi bars, until they soften a little.
Remove from the pot and drain, crumble the surimi bars or chop them, and add to the mixture of vegetables and cream cheese.
Subsequently, integrate everything and place it in the refrigerator until the moment of serving.
To serve, place two or three leaves of lettuce and place a portion of this mixture on top. You can sprinkle a teaspoon of chopped parsley. To one side put the cookies.


In a dish the leaves of lettuce and on top of the mixture, can be accompanied with chopped serrano pepper (without seeds) or sprinkle some chili to taste.


A splash of milk to soften the cheese is ideal.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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