Crayfish like most other seafood is very rich in protein and very low in fat. If crayfish is not available, the salad can also be prepared with all other kinds of seafood. Cilantro scores with its digestive, anti-spasmodic and anti-inflammatory effects, while crayfish and palmhearts are very saturating.
10 min
Ingredients per serving
- 200g (7 oz.) kitchen-ready crayfish (cooked and peeled)
- 1 mini romaine salad
- ½ cucumber
- 1 spring onion
- 2 palm hearts (canned or bottled)
- ½ bunch of fresh cilantro
- ½ lime
- ½ teaspoon chili flakes or rings (fresh or dried)
- 1 tablespoon olive or sesame oil
- salt, pepper
Preparation
- Wash salad, cucumber, spring onion and cilantro, pat dry.
- Cut salad.
- Halve cucumber lengthwise, cut into slices.
- Cut spring onion and palm hearts into rings.
- Pluck cilantro leaves.
- Squeeze lime, mix lime juice with chili and oil.
- Mix salad, cucumber, spring onion, palm hearts and cilantro with the crayfish, drizzle with the marinade.
