Crawfish Salad With Cucumber Dressing

• 14 oz cucumber, peeled, halved lengthways and seeds removed
• juice of 1 None orange
• 1/4 - 1/3 inch piece root ginger, peeled and chopped
• 2-3 tsp brown sugar
• 1-2 tbsp Thai fish sauce
• 1 None small red chili, deseeded and cut into thin strips
• 7 oz crisp lettuce (eg little gem)
• 1 None avocado, halved and pitted
• 1-2 tsp lime juice
• 4-5 sprigs fresh cilantro, chopped (reserve a few leaves for garnish)
• 3.5 oz cooked crawfish (drained weight)

1. For the vinaigrette, rough chop half the cucumber, and place in a food processor. Add the orange juice, ginger, sugar and fish sauce and puree finely. Add the chili and season to taste with salt and pepper.
2. Set aside 4 lettuce leaves and chop the remainder. Dice the remaining cucumber. Peel the avocado and cut one half into 8 thin slices, drizzle with the lime juice, then dice the other half. Toss the chopped avocado, cucumber, cilantro and lettuce with the cucumber vinaigrette.
3. Arrange a lettuce leaf and the avocado slices on 4 serving plates. Place the dressed salad on top with the crawfish. Serve garnished with the reserved cilantro leaves.

cucumber, orange, root ginger, brown sugar, fish sauce, red chili, crisp lettuce, avocado, lime juice, cilantro, crawfish

Taken from recipes-plus.com/api/v2.0/recipes/21437 (may not work)