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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.

2 servings.

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

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%


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.


Stor all ingredients together and mix into the salad.

Serve with mini tortillas and fraiche for a good meal.

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