Crayfish and avocado salad with chive buttermilk dressing
Serves:4
Ingredients
4 tbsp buttermilk
2 tbsp dijonnaise or mayonnaise
1 tbsp apple cider vinegar
2 tbsp chopped chives
1 iceberg lettuce
2 avocados, sliced
120g pack crayfish tails
2 salad onions, roughly chopped
pinch cayenne pepper
Method
Whisk together the buttermilk, dijonnaise (or mayonnaise) and vinegar in a bowl; season and stir in the chives. Trim the base of the iceberg lettuce, halve, then cut into wedges. Arrange on a platter with the avocado and crayfish. Spoon over the dressing and scatter with the chopped salad onions and cayenne pepper.
This recipe first appeared in Waitrose Food, July 2018 issue. Download the Waitrose Food app for the full issue
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