Crayfish, Avocado, Grapefruit and Ginger Salad

Name: Crayfish, Avocado, Grapefruit and Ginger Salad
Ingredients: 3 large grapefruit, segmented, all juice reserved; salt and freshly ground black pepper; 4 crayfish or lobster, each about 400 g, cooked and the flesh removed; 2 tablespoons mirin (or use 2 tablespoons caster sugar); 2 tablespoons light olive oil; 3 avocados; large handful of wild rocket; 1 tablespoon avocado oil; 2 tablespoons thinly sliced chives; 1 thumb-sized piece of very fresh and young ginger (if the skin is too dark and dry you’d be better using ready-pickled sushi ginger, also called gari, from Japanese shops); 2 tablespoons fresh lime juice (or use 3 tablespoons lemon juice)

With Wild Rocket and Chive Dressing

Preparation info

Difficulty
Complex

Appears in

Salads

By Peter Gordon

Published 2005

About

Like lobster, crayfish are so luxurious that it’s good to eat them only occasionally. However, I can well remember the times as a child that Dad would go cray fishing with his mates and come home from Ngawi (almost the southernmost point in New Zealand’s North Island) with 20–30 crayfish. We’d all gorge ourselves stupid, then take a week’s break from them as they are really quite a rich meat.

You can cook them yourself, or buy pre-cooked crays or lobsters, which will be easier – but

Ingredients

Pescatarian
Gluten-free

Ingredients

Method