← All recipes

🍽️ Fresh Crayfish Vegetable Salad

278 kcal · 30 min · 4 servings

Ingredients

• 30 crayfish
• 2 spring onions
• 150 g tomatoes
• 100 g mushrooms
• 100 g small zucchini
• 3 tbsp white wine vinegar
• 2 tbsp lemon juice
• 100 ml olive oil
• 1 tsp fennel seeds
• 2 tbsp parsley (coarsely chopped)
• 2 tbsp chervil leaves (coarsely chopped)
• salt
• pepper (from the mill)

Instructions

1. 1. Fill a large pot with about 5 liters of water.
2. 2. Add salt and fennel seeds to the water.
3. 3. Bring the water to a rolling boil.
4. 4. Add the crayfish in batches to the boiling water.
5. 5. Cover the pot and let the crayfish cook for about 7 minutes.
6. 6. Remove the crayfish and let them drain.
7. 7. Separate the tails and claws from the crayfish bodies.
8. 8. Remove the meat from the tail shells.
9. 9. Remove the crayfish's digestive tract using a sharp knife.
10. 10. Crack the claws carefully.
11. 11. Extract the meat from the claws.
12. 12. Wash the spring onions thoroughly.
13. 13. Remove the tough ends of the spring onions.
14. 14. Finely chop the spring onions.
15. 15. Pour boiling water over the tomatoes.
16. 16. Peel the skin off the tomatoes.
17. 17. Remove the seeds from the tomatoes.
18. 18. Dice the tomatoes into small cubes.
19. 19. Wash the zucchini.
20. 20. Dice the zucchini into fine cubes.
21. 21. Clean the mushrooms.
22. 22. Dice the mushrooms into fine cubes as well.
23. 23. Whisk the lemon juice with vinegar.
24. 24. Season the mixture with salt and pepper.
25. 25. Stir the oil into the dressing mixture.
26. 26. Fold in the prepared vegetables and herbs into the dressing.
27. 27. Mix the crayfish meat with the vegetable vinaigrette.
28. 28. Serve the salad.

Nutrition per serving

• kcal: 278
• Protein: 14 g · Fett/Fat: 23 g · Carbs: 4 g