Student salad sensation: Quick, nutritious, budget-friendly meal

There are many misconceptions about students' diets, such as the idea that all they eat is instant noodles and canned food. In reality, young people ensure their meals are nutritious and keep them satiated for a long time. My student friend claims that salads are particularly favored in her social circle.

Salads are an excellent way to provide the body with essential nutrients. The vegetables used in their preparation are rich in vitamin C and vitamins A and K, which strengthen the immune system. One of the most recommended ingredients for salads is red bell pepper, which contains 166 mg of vitamin C per 3.5 oz serving. This vegetable can be eaten raw, which further enhances its nutritional value. Another important ingredient is tomatoes. Besides vitamins, tomatoes offer potassium, which is necessary for the proper functioning of the nervous system, and fiber, which improves digestion, prevents constipation, and prolongs the feeling of fullness, satisfying the dish for a long time.

I was initially concerned when I noticed surimi sticks in the student salad recipe. This is a highly processed product, with ground fish meat as its main ingredient. Although it's a popular addition to salads and is often used in sushi, you can always keep it in the fridge as it's suitable for long storage. However, it's worth remembering that everyday salads should ideally be based on vegetables and dairy. Nonetheless, sometimes you need a "richer" salad that can even replace dinner, which can be quickly prepared. That's when this student recipe becomes particularly handy.

Ingredients:

                
• 5 oz surimi crab sticks,
• 2 tomatoes,
• 1 red bell pepper,
• 3.5 oz yellow cheese,
• 2 tablespoons mayonnaise,
• 1 tablespoon plain yogurt,
• ½ teaspoon lemon juice,
• Salt and pepper to taste,
• 4 tablespoons canned corn, optional.

Preparation method:

            
1. Cut the surimi sticks into strips.
2. Scald the tomatoes and peel off the skin. Cut into pieces.
3. Wash the pepper. Remove the seeds, then cut into small strips.
4. Grate the yellow cheese using a coarse grater.
5. Mix all the ingredients, adding the corn if desired.
6. Combine the mayonnaise and yogurt, add lemon juice, and season to taste with salt and pepper.
7. Pour the dressing over the salad and mix again.