Crayfish and smoked salmon salad (gluten and dairy free)

Category:

Snack

Free from:

Gluten, milk/lactose, molluscs, sesame, mustard, lupin, soya, nut, celery, meat, sulphites

Contains:

Egg, crustaceans, fish

Alternatives:

Use vegan mayo for an egg-free option

Preparation time:

10 minutes

Cooking time:

Serves:

Ingredients

½ tub of crayfish (approx 70g)

1 slice smoked salmon (chopped into bite-sized pieces)

½ bag of mixed salad leaves

6 cherry tomotoes

5 small new potatoes

10 slices of cucumber

1 spring onion (sliced thinly - including the green bits)

Small handful of mint (stalks removed)

Small handful of parsley

¼ avocado (sliced)

MARIE ROSE SAUCE

2 tbsp mayonnaise/free-from mayonnaise - check for milk/cream

Squirt of tomato puree

Black pepper

Pinch of coarse sea salt (optional)

Method

1. Boil the potatoes. Allow to cool. Chop in half if you need them a little smaller

2. Prepare the salad as specified in the ingredients

3. Place all of the salad, except the avocado into a tub/bowl

4. Add the smoked salmon, crayfish and potatoes

4. Prepare the Marie Rose sauce by mixing the mayo, tomato puree, salt and pepper together. Add to the salad

5. Add the sauce and tear the herbs into the tub/bowl (saving a little for decoration)

6. Toss the salad. Decorate with the remaining herbs and slices of avocado

Serving suggestion: I love taking this to work - it is a real treat.

The Safer Eating Company cannot take responsibility for any recipes that are uploaded that are not accurate. We will check them as often as possible, but please refer to our problem food lists and ALWAYS CHECK THE LABELS of every ingredient.