Name: Crayfish and avocado cocktail with spicy dressing
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 cooked crayfish (approx 1kg), or 2 small cooked crayfish (approx 500g each); 2 baby cos lettuce or 1 iceberg lettuce, shredded; 2 avocados, chopped; 2 spring onions, chopped; Italian parsley sprigs to garnish; Dressing; 3/4 cup mayonnaise; 1 tablespoon tomato sauce; 1 tablespoon lemon juice; 1 tablespoon creamed horseradish; dash of Worcestershire sauce; dash of Tabasco sauce; salt and pepper to taste

Crayfish and avocado cocktail with spicy dressing

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

This recipe first appeared in Food magazine.

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Ingredients

1 cooked crayfish (approx 1kg), or 2 small cooked crayfish (approx 500g each)

2 baby cos lettuce or 1 iceberg lettuce, shredded

2 avocados, chopped

2 spring onions, chopped

Italian parsley sprigs to garnish

Dressing

3/4 cup mayonnaise

1 tablespoon tomato sauce

1 tablespoon lemon juice

1 tablespoon creamed horseradish

dash of Worcestershire sauce

dash of Tabasco sauce

salt and pepper to taste

Method

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.

Serves 4-6.

Note

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