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Crayfish and avocado salad

This crayfish and avocado salad is perfect for the holiday season as a starter in a festive menu. Also, it is ideal for an anniversary lunch or on Valentines’ day as a light dish.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g crayfish tails cooked & peeled
  • 1 avocado
  • 4 small tomatoes on the vine
  • ½ red bell pepper
  • 4 spring onions
  • 1 large handful of mixed salad leaves
  • Olive oil
  • Lemon or lime juice
  • Dash of tabasco

Method
 

  1. Thinly slice the spring onions and cut the red pepper into little cubes. Chop the tomatoes.
  2. Peel the avocado then cut the flesh into cubes. Drizzle with lemon juice to stop the flesh turning brown.
  3. Scatter the salad leaves onto a platter, then top with the chopped veggies and crayfish tails.
  4. Drizzle with oil and lemon/lime juice to your liking.
  5. Add a dash of Tabasco for a kick.
  6. Serve immediately.