Surimi Salad
Dive into the refreshing and flavor-packed world of Surimi Salad—an easy-to-make dish that’s perfect for a light lunch or a vibrant addition to your dinner table. Featuring shredded surimi (imitation crab sticks), crisp mixed salad greens, juicy cherry tomatoes, sweet corn, and crunchy cucumber, this colorful salad brings both texture and taste to every bite. Tossed in a creamy, tangy dressing made with a delightful blend of mayonnaise, Greek yogurt, lemon juice, and olive oil, it strikes the perfect balance between richness and freshness. Finished with a sprinkle of freshly chopped parsley, this quick-to-prepare, no-cook recipe comes together in just 20 minutes and is ideal for lazy summer days or when you’re craving something wholesome yet indulgent. Whether served chilled or right away, this surimi salad is sure to impress your guests and elevate your healthy salad game!
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Recipe Information
Ingredients
- 200 grams surimi (imitation crab sticks)
- 100 grams mixed salad greens
- 1 medium cucumber
- 150 grams cherry tomatoes
- 100 grams sweet corn kernels
- 1 small red onion
- 3 tablespoons mayonnaise
- 2 tablespoons Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by preparing the vegetables. Wash the cucumber, cherry tomatoes, and salad greens thoroughly. Peel the cucumber if desired, then slice it into thin rounds.
Halve the cherry tomatoes, finely dice the red onion, and set all the prepared vegetables aside.
Shred the surimi sticks into thin, string-like pieces or cut them into bite-sized chunks, depending on your preference.
In a large mixing bowl, combine the mixed salad greens, cucumber slices, cherry tomato halves, corn kernels, and diced red onion.
In a separate small bowl, make the dressing by whisking together the mayonnaise, Greek yogurt, lemon juice, olive oil, salt, and black pepper until smooth.
Add the shredded surimi to the bowl of vegetables, then pour the dressing over the salad mixture.
Gently toss the ingredients until evenly coated with the dressing.
Finely chop the fresh parsley and sprinkle it over the salad as a garnish.
Refrigerate the surimi salad for 10-15 minutes to allow the flavors to meld together, or serve immediately.
Nutrition Facts
Calories |
706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 2733 mg | 119% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 19.3 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 913 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
