How to make crayfish, avocado and watercress salad with cucumber and lime butter

Add a touch of extra indulgence to a light salad

(Lara Jane Thorpe )

Crayfish, avocado and watercress salad with cucumber and lime butter

Serves 4 as a starter or 2 as a main meal

Preparation time: 15 minutes
Cooking time: 5 minutes

250g of cooked crayfish 
2 tsp finely chopped chives
1 cucumber
85g watercress
1 ripe avocado

For the lime butter:
​50ml fresh lime juice
65g cold butter, diced

Use a vegetable peeler to slice the cucumber lengthways into ribbons, discarding the centre. Halve the avocado, remove the stone, peel and slice into thin strips.

Place the lime juice in a small saucepan and bring to the boil over a medium-low heat. Whisk in the butter one cube at a time, until completely melted and fully combined. Whisk in the chives and season to taste with salt and pepper.

Divide the watercress, cucumber and avocado among four plates. Top with the crayfish and drizzle with lime butter. Serve immediately.

For more recipes visit watercress.co.uk