Salad of crayfish and avocado
A few fresh ingredients brought together with a lovely dressing for a light & zingy meal. Great food made easy!
Course
Starters
Dish type
Salads
Main ingredient
Fish & seafood
Servings
4
people
Cook Time
30
minutes
Servings
4
people
Cook Time
30
minutes
Ingredients
12
crayfish tails, cooked
3
heads of chicory
1
avocado
1
orange
1
lemon
2
tablespoons
olive oil
Sea salt
black pepper
Instructions
Divide the chicory into quarters and rinse thoroughly. Cut each quarter lengthways into thin strips.
Peel and slice the orange and set aside.
Squeeze the lemon and filter the juice through a tea strainer.
Combine the lemon juice with the olive oil, a pinch of salt and a generous grinding of black pepper.
Peel the avocado and dice the flesh. Dress with a teaspoon of the dressing to prevent discolouring.
Put the avocado, crayfish, sliced orange and chicory in a salad bowl. Drizzle with dressing and serve.
Recipe Notes
Simple but sensational. A few fresh ingredients brought together with a lovely dressing. Great food made easy!