One Bite at a time

Crayfish and Avocado Salad

It doesn’t get easier that this. Nothing to cook, bake or fry. You just need to cut and dice and mix together with a delicious dressing. If you want a bit more substance and turn the salad into a main course, you can serve the salad with mini tortillas and some creme fraiche.

CRAYFISH AND AVOCADO SALAD
2 servings.

Salad:
2 Tomatoes
170 g Crayfish tails, drained weight
1 Ripe avocado
½ Cucumber, cored

Dressing:
Juice of  1 lime
½ tbsp. Applecider vinager
½ tsp. Rapeseed oil
1/8 tsp Dried oregano
1/8 tsp Dried basil
1/8 tsp. Dried dill
1/4 tsp Salt

8 Mini tortillas
Creme fraiche 9%

SALAD:

Rinse the crayfish tails under running water, to remove the brine.

Roughly chop the tails,

Rinse and dice the vegetables.

Mix together in a bowl.

DRESSING:

Stor all ingredients together and mix into the salad.

Serve with mini tortillas and fraiche for a good meal.



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