Crayfish, avocado and grapefruit salad

A variation of the Prawn and Grapefruit Salad recipe which originated from Nik and Edwina's Cookbook.

A lovely light, zesty, flavoursome alternative to a more traditional prawn cocktail. Crayfish have a little more substance and bite than prawns. This makes a very nice light meal.

Crayfish, avocado and grapefruit salad

Servings:	Serves 2 two as main meal or 4-5 as a starter
Calories per serving:	412
Ready in:	15 minutes
Prep. time:	15 minutes
Cook time:	None
Difficulty:
Recipe author:	Chef
First published:	24th October 2012

Best recipe review Perfection 5/5 Just the right match of flavours NonLoggedInUser

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 200g to 300g of cooked and peeled crayfish
• 1 ruby grapefruit, cut into segments
• 1 large ripe avocado, peeled, stoned and diced thinly
• 40g wild rocket
• 1 lime, juiced
• 1 tablespoon of light olive oil or avocado oil
• ¼ teaspoon cayenne pepper
• 1 or 2 Pitta breads per person

Method

1. Mix crayfish and grapefruit together
2. Mix together cayenne, oil and lime juice
3. Arrange the sliced avocado and a couple of handfuls of rocket on each plate.
4. Top with the crayfish mix and drizzle with the lime juice vinaigrette.

Serving suggestions

Serve with Moro crispbread

Chef's notes

The original recipe also used chopped dill which is a nice addition but not available for us in winter.

See also

• Similar ceviche-style recipes
• Crispy crayfish patties
• Crayfish chili quiche
• Devilled crayfish tails
• Smoked salmon and crayfish parcels
• Fishermans pie with crayfish and squash mash
• Crayfish, avocado and grapefruit salad
• Garlic and crayfish pizza
• Spaghetti squash with cheese and chili crayfish
• Crayfish bisque
• Filo pastry wrapped crayfish
• Sopa Donosti (TM)
• Crayfish bisque - information about the canned version, not a recipe

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