Moreton bay bug & avocado salad
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How to make Moreton bay bug & avocado salad
Yield = 6Prep time: 0:15
Cook time: 0:10
Total time: 0:25
Ingredients
- 12 green Moreton Bay bug tails (see note), peeled
- 2 tablespoons olive oil
- 2 baby cos, outer leaves discarded
- 3 avocados, halved
- 1 bunch watercress, sprigs picked
Dressing
- 1 garlic clove
- 1/4 cup (60ml) lemon juice
- 1 teaspoon wholegrain mustard
- 1/4 cup (60ml) extra virgin olive oil
Method
- Step 1 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.
- Step 2 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.
- Step 3 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.
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