Crayfish, griddled corn and avocado salad


1 pack essential 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 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, until softened and charred for about 8-12 minutes . 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. 

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