Iceberg Lettuce with Surimi, Oranges and Spicy Yogurt Dressing

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

1 iceberg lettuce
2 orange (s)
200 g surimi, (in rolls)

For the sauce:

Iceberg Lettuce with Surimi, Oranges and Spicy Yogurt Dressing

Instructions

Halve the lettuce, cut out the stalk and cut into bite-sized strips. Put in a colander and rinse with cold water. Drain well.
Quarter the oranges. remove the stalk and cut the flesh away from the skin so that the skin still remains on the skin. Dice the pulp.
Drain the juice from the board and collect it in a bowl.
Put the drained lettuce in a bowl and arrange the orange cubes on top in a wreath.
Mix the collected juice with the yoghurt, add a little milk if necessary, so that a creamy, but not runny sauce is created. Stir in the sambal oelek and add a little salt to taste.
Put the sauce in the middle of the orange wreath on the salad. Place the surimi rolls on top.
Of course, mix the salad well before eating.
You could also use prawns instead of the surimi rolls.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.