Appetizers recipes

1. Cook the rice according to the instructions on the packaging. 

2. Make a pickled vegetables mix of julienned carrots, cucumber and thinly sliced rings of chili peper. Add rice vinegar, ginger paste, salt and suger. Set aside for 1 hour or overnight.

3. Prepare the Avokatsu® bites according to package directions. 

4. Take a nori cup and cover the bottom with a layer of sushi rice. 

5. Drizzle with some Japanese - Kewpie - mayonnaise. 

6. Place a small layer of pickled vegetables on the rice. 

7. Cut the Avokatsu® bite in halves and lay half of an Avokatsu® bite on top of each cup.

1. Begin by cooking the rice according to the package instructions.

2. In a large pot, heat a splash of vegetable oil over medium heat. Add the finely diced onion and sauté until soft and translucent, about 3 minutes.

3.  Once the onions are softened, add the chopped carrots and stir for another 4 minutes.

4. Stir in the S&B Golden Curry Japanese mix together with 700 ml water, allowing it to dissolve completely. Lower the heat and let the mixture simmer for about 5 minutes until the sauce thickens.

5. After the curry has thickened, add the pre-cooked potato chunks and let them simmer in the curry sauce for about 8 minutes to absorb the flavors.

6. While the curry simmers, prepare the Avokatsu according to the packaging instructions.

7. To serve, place a generous portion of curry in a deep bowl or plate. Top it with a serving of rice and finish by placing the crunchy Avokatsu on top of the curry for added texture and flavor. Serve immediately while the curry is warm, and enjoy the comforting blend of flavors, with the rich curry sauce complementing the crispy Avokatsu beautifully.

1. In a large bowl, combine the minced beef, chopped scallions, minced garlic, grated ginger, soy sauce, sriracha, and breadcrumbs. Season with salt and pepper. Mix everything thoroughly until well combined. Shape the mixture into 90g patties, each about 1 cm wider than the diameter of your buns. Set the patties aside and let them rest for a few minutes.

2. In a separate bowl, mix the cabbage (or Chinese cabbage) with enough mayonnaise to coat the cabbage evenly. Adjust the amount of mayo depending on your desired creaminess. Set aside.

3.  In a bowl, combine the cucumber, carrot, jalapeño, garlic, and red onion. Add rice vinegar, sugar, and salt to taste. Toss everything together until the vegetables are well coated. Let the mixture marinate for at least an hour to develop the flavors.

4. Heat a pan over medium heat and cook the beef patties for 4-5 minutes per side, or until they are cooked to your desired level of doneness.

5. Slice the burger buns in half and lightly toast them in a pan or oven until they are golden brown and slightly crisp.

6. While the patties are cooking, fry the Avokatsu according to the package instructions

7. Assemble the Burger:
   • Spread a layer of coleslaw on the bottom half of each toasted bun.
   • Add a generous amount of the pickled Asian vegetables.
   • Place a beef patty on top of the vegetables.
   • Stack 4 pieces of crispy Avokatsu on top of the patty for added texture and flavor.
   • Drizzle both sriracha mayo and Japanese mayo (Kewpie) on top for an extra creamy and spicy kick.
   • Place the top bun to complete the burger.
8. Serve the burger immediately while everything is warm and crispy. This burger is a delicious fusion of flavors, combining the savory richness of the beef patty with the crispiness of the Avokatsu, tangy pickled vegetables, and creamy mayo sauces.

1. Prepare the Sushi Rice, rinse the sushi rice thoroughly until the water runs clear. Cook according to the package instructions, typically using a rice cooker or on the stovetop. Once cooked, fluff the rice with a fork and let it cool slightly before serving.
2. Prepare the Avokatsu® bites, cook the Avokatsu® bites according to the package instructions, either by frying or baking until golden and crispy.
3. Assemble the Poké Bowl, in a large bowl, create a base with the warm sushi rice. Arrange the sliced avocado, mango cubes, and Avokatsu on top of the rice. Add pickled ginger for a tangy contrast, and drizzle with your preferred dressing or sauce.
4. Serve and Enjoy, this colorful and nutritious bowl is perfect for a light meal that’s full of fresh flavors and textures. Add any extra toppings you like, such as sesame seeds or seaweed, to enhance the dish.

1. Pickle the Vegetables: In a small bowl, combine the cucumber, carrot, jalapeño, garlic, and red onion. Add rice vinegar, sugar, and salt to taste. Toss everything together until the vegetables are well coated. Allow the mixture to marinate for at least 1-2 hours to develop the flavours.

2. Warm the Bao Buns: Heat the bao buns according to the packaging instructions.

3. Prepare the Avokatsu® bites: Cook the Avokatsu® bites in the deepfryer for 3,5-4 min on 175°C, in the oven for 8-10 min on 220°C min or in the airfryer for 6-8 min on 200°C.

4. Assemble the Bao Bun: Carefully open the warm bao buns. Add a generous portion of the pickled vegetables, followed by two Avokatsu® bites. Drizzle with Japanese mayo (Kewpie) and top with fresh cilantro for a burst of flavor and freshness.

5. Serve and Enjoy: Serve immediately as a delicious handheld treat, perfect for lunch or dinner.

Cook Salud's Onion rings.

1. Cook the steaks.
2. Serve with Salud's Extreme supreme guacamole and a salad on the side.

Think out-of-the-box with Salud appetizers on your salad! 

1. First of all, cook the sushi rice according to the instructions on the package and let it cool down.
2. You then put a sheet of nori on your sushi mat on this you spread a layer of rice.
3. Now divide the avocado fries, cucumber and mango cubes in the middle of your sushi rice. 
4. Spread some sauce over it aswell.
5. And now with the help of your sushi mat roll the sushi up as tight as possible.
6. Now cut off the ends of the roll with a sharp knife and cut the rest of the sushi roll.
7. Finally serve the sushi rolls with some extra sauce.

1. Cook the rice of your choice according to the instructions on the package.
2. Grab a bowl and put the rice of your choice in it after it's done cooking.
3. Divide the beetroot, cucumber cubes and mango cubes over the rice.
4. Peel the egg and cut it in half, proceed to put the egg in the bowl.
5. Make the dressing by mixing the ingredients for this and season with salt and pepper.
6. Bake the Edamame bites and them to the bowl.
7. Divide some of the dressing over it.
8. Sprinkle some of the spring onions over it.
9. And finally serve it with the rest of the sauce.

Here we used: quesadillas, Salud's Red hot jalapeños, Salud's Hot & spicy onion rings and Salud's Onion rings.

For the quesadillas fill half of Salud's tortilla with the grated cheese and grill until the cheese has melted and the tortilla turned goldenbrown. Use your favourite Salud appetizer for your personalized tapas plate and finish it off with some olives and paprikas.

We like to serve the quesadillas and appetizers hot with sour cream, tomato salsa and, of course, Salud's Extreme supreme guacamole.

Here we used:  Salud's Chili cheese nuggets, mozzarella sticks, camembert bites, onion rings, avocado fries

Serve one of Salud's delicious guacamoles with your tapas-platter.

Enjoy.