Light Crawfish salad with yogurt mustard dill sauce
Ahhhh, diet food. We usually think of cardboard -like wafers and lettuce. This is not the case. As I have recently discovered, adding some fish in on occasion can actually help to maintain your muscle mass and help you to power through the rest of the day. This is one of the meals I have been making this week and it turned out really well!
Crawfish salad (serves 4)
What you need:
- 1 package peeled crawfish tail meat
- 1 white onion
- 1 paprika
- Romain lettuce (whole leaf, for presentation)
- Olive oil (enough to lightly drizzle in the bottom of small frying pan)
- 1/3 teaspoon lemon pepper
What you do:
- Lightly drizzle bottom of small pan with olive oil and set heat to medium/high
- Drain and rinse crawfish tails
- Peel, slice and quater onion
- Half, de-seed and slice paprika into bite size pieces
- Once oil heats up, place the crawfish, onion and paprika in pan to cook.
- Add your lemon pepper and mix well
- When the crawfish have shrunk in size, it is done. If you like your fish extra well done, allow it sit and brown just a minute longer.
- Rinse and place your large romaine lettuce leaves on plate, inside up, so that it creates a bowl
- Place a good scoopful of the crawfish mixture onto each romaine leaf. (Approx. 5 heaping tablespoons)
- Drizzle yogurt mustard dill sauce lightly over the salad.
- Serve and enjoy!
Yogurt mustard dill sauce
- In a bowl, mix well 1 cup natural yogurt, 1 tablespoon light creamy mustard and 1 -2 tablespoons fresh chopped dill. (I love tons of fresh herbs, so my 2 tblspn might be overdoing it a little)
- Salt and pepper to taste.
- Drizzle over salad lightly.
I hope you enjoy this recipe as much as I have! It’s quick, easy, and works great on its own or as an entree for dinner guests.
Thanks for reading!