A salad of crayfish tails with pink grapefruits, just a desire for freshness with the arrival of nice weather. I flavored it with orange vinegar brought back from Spain and added a little cottage cheese.
Remove the segments of pink grapefruit. Combine the ingredients to make the vinaigrette. Distribute the lamb's lettuce on the plates.
Lightly drizzle with dressing. Pour the remaining dressing over the crayfish and add chopped chives. Mix, then place the seasoned crayfish in the center of the salad.
To finish, add some pieces of cottage cheese and distribute the segments of pink grapefruit. Enjoy a light and healthy salad.
0 servings
2
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