Student super salad: Quick, nutritious, and budget-friendly

There are many myths about student diets. Instant noodles and canned goods are just some examples. Today's young people ensure that their meals are nutritious and satisfy them for a long time. My student acquaintance says that salads reign supreme among her friends. Salads.

Salads are an excellent way to provide the body with essential nutrients. The vegetables used are rich in vitamin C and vitamins A and K, which strengthen the immune system. Red bell pepper is one of the most recommended salad ingredients, which contains up to 166 mg of vitamin C per 100 g (equivalent to about 47 mg per 50 g). This vegetable can be eaten raw, which further increases its nutritional value. Another important ingredient is tomatoes. They have vitamins and potassium, which are necessary for the proper functioning of the nervous system, and fibre, which improves digestion, prevents constipation, and keeps you feeling full. It also makes the dish quite filling.

I was initially concerned when I noticed surimi sticks in the student salad recipe. This is a highly processed product, with minced fish meat as its main ingredient. It's a popular addition to salads and is often used in sushi. You can always have it in the fridge as it’s suitable for long-term storage. However, it's worth remembering that salads should ideally be based on vegetables and dairy daily. But of course, sometimes you need a quick, "richer" salad that can even replace a dinner. Plus, it takes no time at all to prepare. In such cases, this student recipe is sure to come in handy.

Ingredients:

                
• about 150 g (5 oz) surimi crab sticks,
• 2 tomatoes,
• 1 red bell pepper,
• about 100 g (3.5 oz) yellow cheese,
• 2 tablespoons mayonnaise,
• 1 tablespoon plain yogurt,
• ½ teaspoon lemon juice,
• salt, pepper to taste,
• 4 tablespoons canned corn, optional.

Preparation:

1. Cut surimi sticks into strips.
2. Blanch the tomatoes and peel the skins. Cut into pieces.
3. Wash the bell pepper. Remove the seeds and cut them into small strips.
4. Grate yellow cheese on a coarse grater.
5. Mix all ingredients and add corn.
6. Mix mayonnaise with yogurt, add lemon juice, and season with salt and pepper to taste.
7. Pour the dressing over the salad and mix again.