Preparation: 15 mins Cooking: 5 mins Serves: 4 as a starter or 2 as a main meal
250g of cooked crayfish
2 tsp finely chopped chives
1 ripe avocado
For the lime butter:
50ml fresh lime juice
65g cold butter, diced
Use a vegetable peeler to slice the cucumber length-ways into ribbons, discarding the centre.
Halve the avocado, remove the stone, peel and slice into thin strips.
Place the lime juice into a small saucepan and bring to the boil over a medium-low heat. Whisk in the butter one cube at a time, until completely melted and fully combined. Whisk in the chives and season to taste with salt and pepper.
Divide the watercress, cucumber and avocado among four plates. Top with the crayfish and drizzle with lime butter. Serve immediately.