Make crayfish go that little bit further with this cocktail salad recipe. Serve with a homemade spicy dressing and enjoy for a delicious summer starter
1.Twist the head off the crayfish and discard. Cut open the soft shell of the tail and extract the flesh. Discard the intestinal tract. Rinse off the “mustard” and dry the flesh. Cut the flesh into medallions.
2.To make the dressing, combine all the ingredients together.
3.Divide the lettuce, crayfish, avocado and spring onion between individual serving dishes.
4.Spoon over the dressing, garnish with Italian parsley and serve immediately.