A few weeks ago I found little packets of cooked crayfish (without any nasty additives) in my local Lidl so I put together this luxurious salad. It’s incredibly simple to make and is greatly piled on top of a mixed leafy salad tossed in a virgin oil dressing. You can also use cooked prawns for this salad. The avocado makes the dish really filling. We had this as part of a buffet dinner recently, alongside tabbouleh, oven-baked chicken, green salad, and my special roasted red peppers which were one of my first posts on this blog. The platter was scraped clean.
To serve 2 comfortably:
1 ripe avocado
125g pack of cooked crayfish (or cooked peeled prawns)
Juice of half a lime (about 2 DSP juice) – or lemon juice if you don’t have lime
½ red chili, deseeded and chopped
Freshly ground black pepper
1. Mash the avocado with lime juice and a few good grinds of black pepper.
2. Pile the cooked crayfish pieces or prawns on top and scatter them over the chopped chili.
Why this is good for you:
Avocado is a great source of vitamin E and monounsaturated oils, both of which help delay ageing and reduce your tendency to allergy. Adding monounsaturated oils such as avocado and virgin olive oil to people’s diets helps them lose weight too. The healthy oils also make you feel fuller for longer, sustaining more stable energy throughout the day.