Here’s a fresh and flavorful Crawfish Cucumber Salad recipe that’s perfect for warm weather or as a light side dish!
🥗 Crawfish Cucumber Salad
Ingredients:
- 1 lb cooked crawfish tails, peeled and deveined
- 1 large English cucumber, thinly sliced or diced
- 1/2 small red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved (optional)
- 1–2 green onions, chopped
- 2 tablespoons fresh dill, chopped (or 1 tsp dried dill)
- 1 tablespoon fresh parsley, chopped
- Juice of 1 lemon (or 2 tablespoons)
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard (optional, for tang)
- Salt and fresh black pepper, to taste
- A pinch of cayenne pepper or a dash of hot sauce (optional, for spice)
Instructions:
- Prep the veggies: In a large bowl, combine cucumber, red onion, green onions, cherry tomatoes (if using), dill, and parsley.
- Add the crawfish: Gently mix in the cooked crawfish tails.
- Make the dressing: In a small bowl, whisk together lemon juice, olive oil, Dijon mustard (if using), salt, pepper, and cayenne/hot sauce.
- Toss to coat: Pour the dressing over the salad and gently toss everything together until evenly coated.
- Chill and serve: Refrigerate for at least 30 minutes before serving to let the flavors meld.
🧊 Serving Tips:
- Serve on a bed of lettuce or in lettuce cups.
- Pairs well with grilled corn, seafood boils, or light white wines.
- Great as a make-ahead picnic or potluck dish.