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Crawfish Cucumber Salad

Crawfish Cucumber Salad: A Crisp and Flavorful Southern Delight

If you’re craving a salad that’s both refreshing and packed with bold flavors, look no further than the Crawfish Cucumber Salad. This dish perfectly combines the cool crunch of cucumbers with the succulent, spicy goodness of crawfish tails—a true Southern classic with a modern twist.

Perfect for summer barbecues, casual lunches, or as a light side dish, this salad is quick to prepare, beautifully vibrant, and bursting with layers of texture and taste.

🦞 What Makes This Salad Special?
Fresh Crunch: Crisp cucumbers keep every bite light and refreshing.

Seafood Flavor: Sweet, tender crawfish tails add a unique twist and a protein boost.

Zesty Dressing: A tangy and slightly spicy dressing ties all the flavors together.

Easy to Make: Ready in under 20 minutes with minimal cooking.

🥒 Ingredients You’ll Need
2 cups cooked crawfish tails (peeled and deveined)

2 large cucumbers, thinly sliced or diced

1/4 cup red onion, finely chopped

1/4 cup fresh parsley or dill, chopped

1-2 jalapeños, finely chopped (optional, for a little heat)

For the Dressing:
3 tbsp mayonnaise or Greek yogurt

1 tbsp lemon juice or apple cider vinegar

1 tsp Dijon mustard

1 tsp Cajun seasoning or Old Bay seasoning

Salt and pepper to taste

🥄 How to Make Crawfish Cucumber Salad
Prep the Crawfish and Veggies:
If using frozen crawfish tails, thaw and pat dry. Slice cucumbers and finely chop onions, herbs, and jalapeños.

Mix the Dressing:
In a small bowl, whisk together mayonnaise, lemon juice, mustard, Cajun seasoning, salt, and pepper until smooth.

Combine Everything:
In a large mixing bowl, toss the crawfish, cucumbers, onions, and herbs with the dressing until well coated.

Chill and Serve:
Refrigerate for at least 20 minutes to let the flavors meld. Serve chilled as a side or a light main course.

🌟 Tips & Variations
Make it dairy-free: Substitute mayo with avocado or a vegan mayo.

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