Salad with egg and crayfish

Name: salad with egg and crayfish
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 3 medium sized egg; 2 el mild yogurt; 1 el mayonnaise; 3 el extra virgin olive oil; 1 el White wine vinegar; 1 bag lamb's lettuce or watercress, 75 g; 1 ripe avocado; 100 g butter lettuce bag 100 g; 200 g fresh crayfish

Delicious dish for the Easter brunch! Salad with river cranberries, egg and avocado.

Ingredients

3 medium sized egg
2 el mild yogurt
1 el mayonnaise
3 el extra virgin olive oil
1 el White wine vinegar

1 bag lamb's lettuce or watercress, 75 g
1 ripe avocado
100 g butter lettuce bag 100 g
200 g fresh crayfish

Directions

Boil the eggs in approx. 7 minutes just until done (yolk, but dark yellow). In the meantime, whisk in a thick dressing of yoghurt, mayonnaise, oil and vinegar. Season with pepper and salt.
Pick the carrots and tufts of the lamb's lettuce or remove the hard twigs from the watercress. Rinse the eggs with cold water, peel and halve them. Peel, cut and cut the avocado into small parts.
In a salad bowl, combine the lamb's lettuce or watercress with butterhead lettuce and avocado. Carefully handle the dressing and the river cries. Place the eggs on the salad and sprinkle with salt and pepper.