450g cooked handpicked crawfish meat
1tsp ground sumac (or cayenne pepper), plus extra to serve
juice of 1 lemon, plus extra wedges to serve
1 small iceberg lettuce, shredded
3 avocados, cut into chunks
Mix the mayonnaise with the sumac and 1-2tsp lemon juice in a small bowl and set aside.
When ready to serve, divide the shredded lettuce between 6 serving glasses or bowls, add a layer of avocado followed by the cooked crawfish.
Drizzle over the remaining lemon juice then add a spoonful of the sumac mayo to each glass.
Sprinkle over the extra sumac, serve with the lemon wedges and enjoy!
Source: Woman and Home Magazine
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