Avocado, Apple, Crayfish and Tomato

Avocado, Apple, Crayfish and Tomato

Swiss Phil 158

"A simple, healthy, fresh and light starter. Delicious to eat, and not too fiddly to make."
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4 servings
Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  1. First sprinkle the apple and avocado slices with lemon (or lime if you prefer) juice, to prevent browning.
  2. Then make a vinaigrette, by combining well the vinegar, tomato purée, olive oil, salt, pepper and sugar. Adjust the seasonings to taste.
  3. Add the chopped tomato and onion, and mix thoroughly.
  4. On each plate, place a "sun"-pattern of Avocado slices, thinner ends pointing outwards.
  5. On top of these, overlapping the gaps, place another "sun"-pattern of apple slices.
  6. Divide the crayfish equally over the 4 plates, by piling them in the middle of the pattern.
  7. Spoon the vinaigrette evenly over the crayfish piles.
  8. Finish by giving dill branches a "hair-cut" over the plates, and/or strewing chopped chives about. I like laying 2 long unchopped chives diagonally across the plate. Dot some lemon or lime slices or wedges about, if you like.
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So simple and brilliantly balanced. Thanks.