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
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 VINAGER
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.

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