Crawfish Cucumber Salad

Ingredients:

2 cups cooked crawfish tails (or shrimp if preferred)

2 large cucumbers, sliced thin

1/2 red onion, thinly sliced

1 cup cherry tomatoes, halved

1/4 cup apple cider vinegar

2 tbsp olive oil

1 tbsp lemon juice

1 tbsp hot sauce (optional, for extra spice)

1 tsp garlic powder

1/2 tsp paprika

1/2 tsp salt

1/4 tsp black pepper

1 tsp Tony Chachere’s Creole Seasoning (or to taste)

Instructions:
Prepare the vegetables: Slice the cucumbers, red onion, and cherry tomatoes. Place them in a large mixing bowl.

Add the crawfish: If using cooked crawfish tails, add them to the bowl with the vegetables.

Make the dressing: In a small bowl, whisk together apple cider vinegar, olive oil, lemon juice, hot sauce (if using), garlic powder, paprika, salt, black pepper, and Tony Chachere’s seasoning.

Toss everything together: Pour the dressing over the vegetables and crawfish. Toss well to coat everything evenly.

Chill: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.

Serve: Garnish with a little extra Creole seasoning before serving, if desired.

Pro Tip:

For extra crunch, you can add some sliced bell peppers or radishes to the salad.

Add a touch of sweetness by mixing in a small amount of honey or sugar to balance the tangy dressing.

Enjoy your Crawfish Cucumber Salad—a perfect dish for hot weather and seafood lovers!