Crayfish and avocado cocktail with spicy dressing

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.

notes

• Serves 4-6.