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Blanch yabbie tails in boiling water until pink.
Remove heads and peel shell off tails, leave ends.
Set aside in fridge.
Finely chop lettuce, rocket, tomatoes and cucumber.
Dress salad and leave for 5 to 8 minutes, adding tails to absorb flavour.
Arrange salad on plate and serve.
Place all ingredients in a small bowl and stir to combine.
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