Asian salad with crayfish

Name: asian salad with crayfish
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Asian
Ingredients: 2 cm fresh ginger; 2 el sesame oil; 300 g 1 minute basmati rice; 1 el rice vinegar; 2 el soy sauce; 1 Red pepper; 200 g sweet vegetable cucumber; 1 avocado; 40 g baby kale; 100 g fresh crayfish

Salad with fresh ginger, rice, soy sauce, red pepper, cucumber, avocado, baby kale and crayfish.

Ingredients

Directions

Peel and grate the ginger. Heat half of the oil in a frying pan and fry the ginger and cook 5 minutes on medium heat.
Meanwhile, mix the rest of the oil, the rice vinegar and soy sauce into a dressing.
Halve the red pepper in the length and remove the seed lists with a sharp knife. Cut into half rings and mix through the dressing.
Cut the cucumbers into slices. Cut the avocado half in half.
Remove the kernel, scoop out the flesh with a spoon and cut into cubes.
Spoon half of the dressing, the rice, cucumber slices, avocado and kale.
Divide the crayfish over it and sprinkle with the rest of the dressing.