The Surimi salad is delicious, both as an appetizer and as a main course. I make it very often because the surimi salad is also very popular with children.
Today I prepared it with carrots, celery, and cherry tomatoes. But it’s also delicious with tuna, cocktail sauce, and pickled onions. Try it and let me know.
I’ll also leave you the recipe for Surimi and Corn Salad and Greek Summer Salad, perfect for this season.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: No Cooking
- Cuisine: Italian
Ingredients
- 9 oz surimi
- 3 large carrots
- 5 stalks celery
- 1 bunch yellow cherry tomatoes
- 1 bunch cherry tomatoes
- to taste Oil and salt
- leaves basil
Tools
- Bowl Glass
- Cutting Board Like this one
Steps
Take the surimi out of the freezer at least a couple of hours before starting to prepare the salad.
In the meantime, wash and peel the carrots, wash the celery, removing the leaves, and wash the cherry tomatoes.
Cut the carrots into 4 and slice them.
Cut the celery into 2 and slice it.
Cut the cherry tomatoes into 4.
Put the sliced vegetables into a bowl, add oil and salt, and mix.
Slice the surimi and add them to the vegetables. Add the basil, mix, and let it rest in the fridge for at least half an hour before serving the salad.
