Avocado salad with crayfish and orange

Use a sharp knife to cut the peel and the white fleece of the orange. Cut the segments of flesh from the membranes, so that you can easily pop out the flesh with your knife. Put the segments with adhering juice in a bowl.

Halve the avocados in length, remove the kernel and scoop the flesh from the peel with a spoon. Cut the flesh into cubes and also put in the bowl. Add the crayfish and scoop. Season with salt and pepper.

Remove the leaves of chicory from the stalk and put them between the salad. Drizzle with oil and serve immediately. Tasty with multigrain baguette and orange juice.