Name: Crayfish, Avocado, Grapefruit and Ginger Salad
Ingredients: 2 tablespoons light olive oil; 2 tablespoons thinly sliced chives; 1 tablespoon avocado oil; large handful of wild rocket; 3 avocados; 4 crayfish or lobster, each about 400 g, cooked and the flesh removed; salt and freshly ground black pepper; 3 large grapefruit, segmented, all juice reserved; 2 tablespoons mirin (or use 2 tablespoons caster sugar); 2 tablespoons fresh lime juice (or use 3 tablespoons lemon juice); 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)

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