Salad with crayfish tails and avocado
Description
A simple dish to prepare. This tasty salad can also be served as a snack between main meals. If you are preparing the dish with crayfish tails removed from boiled crayfish, remember that they should be consumed within 2 hours, as they have a very short shelf life. Serve chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients. Boil the chicken eggs in advance and let them cool.
- 2
Step 2
Thoroughly rinse the cucumber in water, removing dust and spines. Cut off the ends from both sides of the vegetable and slice it into rings or rounds. Arrange on a plate. Instead of cucumber, you can use leafy lettuce, spinach, or arugula.
- 3
Step 3
Peel the boiled eggs, rinse them in water, and cut into quarters. Place on top of the cucumber slices.
- 4
Step 4
Cut the avocado half in half, remove the peel, and slice into pieces. Place on a plate.
- 5
Step 5
Add the crayfish necks. If you have necks in oil, you can use that same oil to drizzle over the entire salad instead of mayonnaise.
- 6
Step 6
Salt and pepper the dish, add mayonnaise of any fat content, and garnish the salad with fresh herbs. Serve immediately.