Serves 4

If preparing in advance, slice the avocados just before serving to prevent them from turning brown. Also, do not add the dressing until the last minute, to avoid the acidity of the citrus juice from further “cooking” the crayfish and salad leaves.

1kg crayfish
2 oranges
2 ruby grapefruit
1 large banana shallot (or 2 normal ones), peeled and finely chopped
1/2 tsp English mustard
Zest of 1 unwaxed orange
200ml extra virgin olive oil
Sea salt and freshly ground black pepper
1 large firm but ripe avocado
200g mixed salad leaves (eg, frisée, baby chard leaves, mizuna)

1 Gently poach the crayfish in a pot of salted water for 3-4 minutes until the shells have turned an orangey brown. Remove and plunge into a bowl of iced water to refresh, then drain and extract the flesh from the shells (as described left).
2 Slice off the tops and bottoms of the oranges and grapefruit using a sharp, serrated knife. Cut away the remaining peel and pith, then cut along the membrane of the fruit to release the segments, holding the fruit over a sieve set on a bowl to catch the juice. Squeeze out the excess juice from the core of each fruit before discarding.
3 Whisk together 6 tablespoons of the citrus juice with the chopped shallot, mustard, orange zest, olive oil and seasoning to taste.
4 Peel, stone and slice the avocado into neat slivers. Place into a bowl and gently toss with the citrus segments and crayfish tails – it is easier if you do this with your hands. Divide the mixture among four serving plates, then top with a neat pile of salad leaves in the centre. Spoon over the citrus dressing and serve immediately.

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