Crudités in salad with surimi
- 1 small cucumber
- 50g canned corn
- 4 sticks of surimi
- 1 hard-boiled egg
- 1 shallot
- 1 C. olive oil
- 1 C. lemon juice
- salt pepper
Preparation 10 minutes
Drain the corn.
Cut the surimi sticks into small pieces.
Peel and finely chop the shallot.
Chop your vegetables
Clean and cut the cucumber into half rings.
Cut the hard-boiled egg into quarters.
Mix the oil, lemon juice, salt and pepper in a bowl.
Add all the other ingredients and mix well.
Keep refrigerated until tasting.
For this raw vegetables salad recipe with surimi, you can count on 10 minutes of preparation. To learn more about the foods in this salad recipe, head over to our food guide here.