Yabby salad with a herb dressing

Yabby salad with a herb dressing

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  • 2:05 Prep
  • 0:10 Cook
  • 4 Servings
  • Advanced

Featured in
Starters recipes, Salad recipes


  • 24 (live* or cooked) yabbies, or large cooked prawns
  • 1 small clove garlic, finely chopped
  • 2 1/2 tablespoons tarragon vinegar
  • 2/3 cup (160ml) extra virgin olive oil
  • 1/3 cup chervil, finely chopped
  • 1/3 cup fresh flat-leaf parsley, finley chopped
  • 1/3 cup fresh chives, finely chopped
  • 1 1/2 tablespoons baby salted capers, rinsed, drained, finely chopped
  • 8 cornichons*, finely chopped
  • 1 pink grapefruit, peeled, segmented
  • 1 avocado, peeled, cut into thin wedges
  • 3 cups lamb's lettuce (mache) or watercress sprigs


  • Step 1
    If using live yabbies, bring a large saucepan of heavily salted water to the boil. Add yabbies and cook, covered, for 8 minutes or until shells turn bright orange. Drain and leave to cool at room temperature – do not rinse. (If using cooked yabbies or prawns, there is no need for additional cooking.) Once the yabbies are cool, break off the claws. Hold the head with 1 hand and the tail with the other, then twist to separate and discard head. Using kitchen scissors, cut the shell down the side of the tail, then carefully remove meat. Using crab crackers, crack the claws and remove the meat.
  • Step 2
    Place the garlic, vinegar, oil, herbs, capers and cornichons in a bowl and stir to combine, then season with salt and pepper. Divide the yabby meat, grapefruit, avocado and lamb’s lettuce among plates, then drizzle with herb dressing. Serve immediately.

  • High protein
  • Low carb
  • Lower gi


  • 4423 kj


  • 56g

    Fat Total

  • 10g

    Saturated Fat

  • 5g


  • 117g


  • 848mg


  • 2438.88mg


  • 17g

    Carbs (sugar)

  • 18g

    Carbs (total)

All nutrition values are per serve


* Place live yabbies in the freezer for 30 minutes before cooking to put them into a stupor. * Cornichons are pickled baby gherkins. They’re available from supermarkets and delicatessens. Cook’s tip: Lamb’s lettuce (mache) is a delicately fl avoured and textured salad green. You’ll find it in specialty greengrocers where it’s sold in punnets with the roots attached – trim into clusters to use.

  • Author: Lisa Featherby
  • Image credit: Ben Dearnley
  • Publication: Notebook:

Source: taste.com.au


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