Description
Crawfish and Cucumber Salad combines velvety crawfish, sweet and tangy cucumbers, and creamy dressing for a refreshing and dreamy salad perfect for casual gatherings or elegant parties.
Ingredients
Scale
- 1 lb crawfish tails, cooked
- 2 cups cucumbers, diced
- ½ cup red onion, thinly sliced
- ¼ cup fresh dill, chopped
- ¼ cup olive oil
- 2 tbsp lemon juice
- 1 tbsp honey
- 1 tsp Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
- Lemon wedges (optional garnish)
- Fresh dill sprigs (optional garnish)
Instructions
- In a large bowl, combine cooked crawfish tails, diced cucumbers, thinly sliced red onion, and chopped fresh dill.
- In a small bowl, whisk olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until smooth and creamy.
- Pour dressing over salad and toss to coat evenly.
- Garnish salad with crumbled feta cheese, chopped fresh parsley, lemon wedges, and fresh dill sprigs if desired. Serve immediately.
Notes
Make sure the salad is well-tossed with dressing before serving for best texture and flavor. Serve in a fancy bowl or individual plates for elegance. Substitute crawfish with shrimp or crab meat for variation. Use low-fat feta cheese for a lighter salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg