With B vitamins, amino acids and brain-boosting omega-3 fatty acids galore, crayfish is the unsung nutritional hero of the sea. Pair it with crisp and crunchy apple for a cholesterol-lowering super summer salad.
Cals 507 Sat Fat 6.2g Sugar 14.6g Serves 2
Ingredients
6 baby potatoes
Small knob of butter
Sprig of dill, chopped
100g iceberg lettuce leaves, torn
1 red pepper, chopped
1 chilli, deseeded and diced
3 spring onions, chopped
50g baby tomatoes, halved
1 apple, chopped
1 tbsp capers
Juice of 1 lemon
Drizzle of extra virgin olive oil
Small handful of pea sprouts
40g flaked almonds
150g crayfish, cooked and peeled
Method;
- Boil the potatoes in a saucepan with a pinch of salt. Drain and return to the pan along with the butter and dill.
- In a bowl, combine the lettuce, pepper, chilli, spring onions, tomatoes, apple and capers. Drizzle with lemon juice and extra virgin olive oil.
- Transfer to a serving plate with the potatoes, then top with the pea sprouts, almonds and crayfish. Supper is served.
Nikki Osman is Editor at Women's Health. A journalist for 15 years, she’s written, commissioned and edited thousands of words on contemporary wellness culture and how to engage with it in a way that works for your health, rather than against it. Passionate about social health, she’s worked on campaigns designed to help people lead more connected lives, as well as initiatives which aim to deliver more equitable access to health.
