Sunday, August 14, 2011

Surimi Salad

By panipopos

It's summer and my kitchen is almost the same temperature as my body temperature, so the last thing I feel like doing is cooking. In this kind of weather, the only thing I can be bothered making are smoothies and salads. So here is a salad I ate a lot growing up. The ingredients and measurements are totally flexible, depending on your preferences. 

Surimi Salad (serves 4)
½ pound (250 gr) surimi (imitation crab meat)
½ head lettuce, shredded
¼ medium onion, finely diced
1 cucumber, thinly sliced
2 medium tomatoes, roughly chopped
1 stick celery, sliced
4 tablespoons mayonnaise
salt and pepper, to taste

Shred the surimi and put in a medium bowl. Add the rest of the ingredients, seasoning to taste, and toss well. Cover the salad and place in the refrigerator for at least an hour. Toss once more before serving. 

If you think that the mayonnaise isn't "dressing" enough for this salad, trust me, it is. While the salad is sitting in the fridge, some liquid from the tomatoes, lettuce and cucumber will mix in with the mayo and combined with the flavour of the surimi, you'll end up with a nice tasty pool of dressing at the bottom of the salad bowl. Which is why I suggest you toss it just before serving.

While you're munching on your salad, I just want to take this chance to thank everyone for your continued support and encouragement. Even though I haven't posted anything for the last couple of months, I still get emails and comments every day about how my work has impacted your life. It's only been a year since I started blogging but the response has been overwhelming. So THANKS very much. 

Jay sent me a wonderful photo of her panikeke she made. I'm sure you'll agree they make you want to reach through the screen and do the cookie monster thing.