About The Dish
Delight in the fresh flavours of Moreton Bay Bug & Avocado Salad, a perfect combination of juicy Moreton Bay bug tails and creamy avocado. This easy-to-make salad is ideal for seafood lovers and brings the taste of the ocean right to your table. Tossed with crisp baby cos lettuce, watercress, and a zesty lemon and garlic dressing, this dish is perfect for a light lunch or gourmet dinner. Order fresh seafood online from Pearl Seafoods and enjoy fast delivery across Sydney, ensuring the freshest ingredients for your meals.
Ingredients List
- 6 Moreton Bay bug tails, peeled and deveined
- 3 ripe avocados, diced
- 4 cups baby cos lettuce, torn into bite-sized pieces
- 2 cups watercress, roughly chopped
- 2 tablespoons olive oil
- Juice of 1 lemon
- 2 cloves garlic, minced
- Salt and freshly ground pepper (to taste)
- Lemon wedges (for garnish, optional)
Steps
- Preheat a barbecue or chargrill pan to medium-high heat. Brush bugs with oil and season with salt. Cook, turning once, for 6-8 minutes until just cooked through and golden on the outside. Rest, loosely covered with foil, while you make dressing.
- For the dressing, pound garlic with a pinch of salt in a mortar and pestle until a paste. Add lemon juice and mustard, then slowly add oil, stirring, until combined. Season with pepper.
- Halve the bugs lengthways, then toss in a large bowl with the dressing. Add the lettuce and toss to combine. Spoon in the avocado flesh, add watercress and toss gently with your hands. Divide salad among 6 plates and serve.