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
8 MINI TORTILLAS
CREME FRAICHE 9%
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:
JUICE OF 1 LIME
½ TBSP. APPLECIDER VINEGAR
½ TSP. RAPESEED OIL
1/8 TSP DRIED OREGANO
1/8 TSP DRIED BASIL
1/8 TSP. DRIED DILL
1/4 TSP SALT
Stor all ingredients together and mix into the salad.
Serve with mini tortillas and fraiche for a good meal.
