John Myers
Crayfish and Avocado Salad with Cucumber Dressing
The perfect crayfish and avocado salad with cucumber dressing recipe with a picture and simple step-by-step instructions.
- 1,5 Pc. Cucumber
- 1,5 Pc. Chilli pepper
- 30 g Ginger
- 1,5 Pc. Orange
- 2 tbsp Fish sauce
- 3 tsp Brown sugar
- Salt
- Pepper
- 300 g Crayfish meat
- 2 Pc. Romaine lettuce
- 6 Stems Coriander
- 2 Pc. Avocado
- 2 tsp Lime juice
- Peel the cucumber, cut in half lengthways and core. For the dressing, roughly dice one half of the cucumber. Then clean the chilli, cut lengthways, core, wash and cut into fine rings. Peel and chop the ginger. Finely puree the cucumber cubes, ginger, orange juice, fish sauce and sugar with a hand blender. Stir in the chilli. Season to taste with salt and pepper.
- Rinse the crayfish meat briefly and drain well. Clean and wash the lettuce and shake dry. Set aside 5 sheets. Chop the rest of the lettuce and the other half of the cucumber. Wash the coriander, shake dry and pluck the leaves off.
- Halve the avocado, remove the stone. Peel the avocado, cut 10 very thin wedges and drizzle with lime juice. Chop the rest of the avocado as well. Mix with the chopped lettuce, cucumber, coriander and cucumber dressing. Serve with avocado slices and crayfish on the lettuce leaves.
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