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.
