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Crayfish, griddled corn and avocado salad with buttermilk dressing
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Serves: 4
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:
Energy |
1,001kJ 249kcals |
---|---|
Fat | 20.1g |
Saturated Fat | 3.5g |
Carbohydrate | 6.7g |
Sugars | 3.1g |
Protein | 8.2g |
Salt | 0.25g |
Fibre | 4.3g |
This recipe was first published in Thu May 30 16:52:35 BST 2019.
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