Crawfish Salad With Cucumber Dressing - cooking recipe

Ingredients

14 oz cucumber, peeled, halved lengthways and seeds removed
juice of 1 None orange
1/4 - 1/3 inch piece root ginger, peeled and chopped
2-3 tsp brown sugar
1-2 tbsp Thai fish sauce
1 None small red chili, deseeded and cut into thin strips
7 oz crisp lettuce (eg little gem)
1 None avocado, halved and pitted
1-2 tsp lime juice
4-5 sprigs fresh cilantro, chopped (reserve a few leaves for garnish)
3.5 oz cooked crawfish (drained weight)

Preparation

For the vinaigrette, rough chop half the cucumber, and place in a food processor. Add the orange juice, ginger, sugar and fish sauce and puree finely. Add the chili and season to taste with salt and pepper.
Set aside 4 lettuce leaves and chop the remainder. Dice the remaining cucumber. Peel the avocado and cut one half into 8 thin slices, drizzle with the lime juice, then dice the other half. Toss the chopped avocado, cucumber, cilantro and lettuce with the cucumber vinaigrette.
Arrange a lettuce leaf and the avocado slices on 4 serving plates. Place the dressed salad on top with the crawfish. Serve garnished with the reserved cilantro leaves.