Description
A light and vibrant salad featuring tender crawfish tails, crisp cucumbers, and a zesty lemon-dill dressing, perfect for a refreshing summer meal.
Ingredients
1 lb cooked crawfish tails, thawed and drained if frozen
2 English cucumbers, diced
1/2 small red onion, thinly sliced
1/4 cup fresh dill, chopped
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon honey
1 teaspoon Dijon mustard
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
2 tablespoons crumbled feta cheese (for garnish, optional)
1 tablespoon fresh parsley, chopped (for garnish, optional)
Lemon wedges and dill sprigs (for garnish, optional)
Instructions
Step 1: Prepare the dressing. In a small bowl, whisk together the olive oil, fresh lemon juice, honey, Dijon mustard, salt, and black pepper until well combined.
Step 2: In a large mixing bowl, combine the thawed and drained crawfish tails, diced cucumbers, thinly sliced red onion, and chopped fresh dill.
Step 3: Pour the prepared dressing over the crawfish and vegetable mixture. Gently toss everything until all ingredients are well coated.
Step 4: Cover the bowl and refrigerate the salad for at least 30 minutes, or preferably an hour, to allow the flavors to meld and chill thoroughly.
Step 5: Before serving, give the salad another gentle stir. Garnish generously with crumbled feta cheese, fresh parsley, lemon wedges, and additional dill sprigs, if desired. Serve chilled.
Notes
For an extra kick, add a pinch of cayenne pepper to the dressing. You can also substitute cooked shrimp or crab meat for crawfish if preferred.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280 kcal
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 180mg
