Surimi salad

Name: Surimi salad
Ingredients: 150 g lettuce; 285 g drained canned corn; 2 medium tomatoes (300 g); 1 medium red onion (150 g); 200 g frozen surimi; 30 ml olive oil; 15 ml vinegar; 1/2 teaspoon fine salt; 1/4 teaspoon ground pepper

Salad - Surimi salad by Marta L. - Recipia

Frozen surimi slices neatly once thawed, and this surimi salad brings together crisp lettuce, sweet corn and juicy tomatoes. Red onion and a little vinegar give it a fresh taste, while the pink rounds stand out among the vegetables. I serve it with a slice of toast, while the leaves are still crisp. Preparation: 20 minutes. Cooking: 0 minutes. Rest: 8 hours. Total time: 8 hours and 20 minutes. Serves: 4. Approximately 210 kcal and 9 g protein per serving.

Ingredients

For the salad

150 g lettuce
285 g drained canned corn
2 medium tomatoes (300 g)
1 medium red onion (150 g)
200 g frozen surimi

For the dressing

30 ml olive oil
15 ml vinegar
1/2 teaspoon fine salt
1/4 teaspoon ground pepper

Preparation

1. 8 hours ahead, move the surimi from the freezer to the fridge and leave it to thaw. 2. Wash the lettuce well, pat it dry and cut it into strips. Put it in a bowl. 3. Slice the onion into thin strips and rub it with 1/4 teaspoon salt, then add it to the lettuce. 4. Drain the corn and add it to the bowl. Slice the tomatoes into rounds and add them. 5. Drizzle the olive oil and vinegar over the salad, then sprinkle with 1/4 teaspoon salt and the pepper. 6. Slice the surimi into rounds, add it to the salad and serve while the leaves are crisp.

Notes

For a fish-free version, you can use 200 g cooked and drained chickpeas instead; the texture will be firmer than the rounds. Serve the salad with toast. Once dressed, the leaves wilt quickly, so keep the bowl in the fridge and eat the salad within 3 days. Drain the corn very well, as the liquid from the can leaves water at the bottom of the bowl. If the tomatoes are very juicy, remove the seeded part before slicing them. Dry the leaves in a clean kitchen towel after washing; any water left on them makes the dressing collect at the bottom. For rounds that hold their shape, choose firm surimi sticks, not shredded surimi.