Save to your scrapbook
Crayfish, griddled corn and avocado salad with buttermilk dressing
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 pack essential Waitrose Corn on the Cob
1 tbsp olive oil
4 tbsp buttermilk
2 tbsp Dijonnaise or mayonnaise
1 tbsp apple cider vinegar
2 tbsp chopped chives
1 iceberg lettuce
2 Waitrose 1 Perfectly Ripe Large Avocados, sliced
100g crayfish tails
2 salad onions, roughly chopped
pinch cayenne pepper
1. Preheat a griddle pan over a high heat, or prepare a barbecue so the coals are at a medium-high heat. Rub the corn cobs with the oil, season and grill, turning regularly, for 8-12 minutes until softened and charred. Stand each cob upright on a chopping board and use a sharp knife to slice down the length of the cobs to remove the kernels in clusters.
2. 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 corn kernels, avocado and crayfish. Spoon over the dressing and scatter with the chopped salad onions and a pinch of cayenne pepper.
Typical values per serving:
This recipe was first published in May 2019.