Crawfish Cucumber Salad

Here’s a refreshing and flavorful Crawfish Cucumber Salad — perfect for summer or as a light side dish with Cajun flair:

Crawfish Cucumber Salad

🥒 Ingredients:

• 1 lb cooked crawfish tails (peeled, deveined)

• 1 large cucumber (sliced thin or diced)

• ½ red onion (thinly sliced)

• 1 small red bell pepper (diced)

• 2 tablespoons fresh dill (chopped)

• 1 tablespoon parsley (chopped)

• 1–2 green onions (sliced)

• Optional: 1 jalapeño (thinly sliced for spice)

🥣 Dressing:

• ¼ cup olive oil

• 2 tablespoons lemon juice (or lime juice)

• 1 tablespoon white wine vinegar or rice vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon honey (optional, for slight sweetness)

• Salt & pepper to taste

• Optional: dash of Cajun seasoning or smoked paprika

👨‍🍳 Instructions:

1. Prep the ingredients: Slice and chop the veggies. Rinse the cooked crawfish tails under cold water and pat dry.

2. Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, vinegar, Dijon mustard, honey (if using), and season with salt, pepper, and Cajun seasoning if desired.

3. Combine: In a large bowl, toss together the crawfish, cucumber, red onion, bell pepper, dill, parsley, green onions, and jalapeño.

4. Dress it up: Pour the dressing over the salad and toss gently to coat.

5. Chill: Let it rest in the fridge for at least 30 minutes to allow flavors to meld.