Crayfish and Sweet Chilli Salad Recipe

Listen up all you bikini-blitzers, for I am about to impart some dietary advice! I swear by this salad in the summer months – it’s very light, but very flavoursome (and bloody spicy if you’re not careful with the chilli!) and it weighs in at a paltry 149kCal per salad. That’s a third of the calories in a double chocolate muffin. So as far as snacks go, your waist will thank you for this one. If I need to ‘slender-up’ for a modelling job, then this salad is always on my weekly menu!

Note: this recipe is from – wait for it – Pret a Manger. They used to sell this salad, but were probably sued due to the fact that it was so incredibly hot that it takes the roof of your mouth off. Go easy with the chilli! If you are ‘eating alone’ you’ll find that a pack of crayfish will last you for two (even three) salads, so I’ve doubled the dressing ingredients so that you can keep half in a jar in the fridge for the second serving.

Ingredients:

2 handfuls of rocket, 90g Crayfish tails (Waitrose do a small tub of them that’s handy for the fridge), 5 slices cucumber. You can increase the rocket and cucumber to gargantuan quantities, if you so desire; neither will make you gain weight.

Dressing: 1/2 shallot, 1/2 clove of garlic, 1/2 fresh red chilli, all as finely chopped as you can be arsed with. 1/2 tablespoon olive oil, 1/2 tablespoon of fish sauce, juice of a lemon, 1/2 tablespoon white wine vinegar, 1/2 tablespoon soft brown sugar.

Put all dressing ingredients in a clean jam jar, put the lid on and shake until the dressing has emulsified. This will also tone up whichever arm you’re doing the shaking with. (Joke). Arrange rocket, crayfish and cucumber in a nice bowl, pour over dressing and mix gently.

(Health and Safety disclaimer; I’m not recommending that you eat this for every meal or anything, you’d waste away.)

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