Ingredients:
1/2 perfectly ripe avocados, sliced
90 g crayfish tails, cooked and peeled
1 cup fresh mixed salad greens ( they used a variety of escarole, frisee, rocket and chard, for a good flavour and crunch combination)
6 slices cucumbers, thin but not transparent
sea salt
fresh coarse ground black pepper
3 fresh basil leaves
3 tablespoons olive oil
1 teaspoon balsamic vinegar ( one good squirt)
1 teaspoon honey
1 teaspoon Dijon mustard ( heaped teaspoon)
1/2 lemons, juice of
1 garlic cloves, roughly chopped
sea salt
fresh coarse ground black pepper
Directions:
French Dressing:.
Mix ingredients in a bowl add a pinch of black pepper (it’s nice to do this an hour or two before using to allow flavour to develop).
Lay avocado slices in a shallow dish or plate (they use a 15cm sq dish to keep ingredients in neat layers, just like a sandwich but without bread).
Scatter salad leaf mix into dish.
Lay cucumber neatly over one half of the salad leaves.
Arrange crayfish over other half.
Season with salt and pepper.
Pop the three basil leaves on top of the cucumber.
Drizzle the dressing over your no-bread sandwich and enjoy.
Servings: 1
Time preparation: 5 min.
Time total: 5 min.