Halve the tomato, scoop out and discard the seeds.Chop what is left and place in bowl with sherry vinegar, olive oil and salt. Gently whisk.
2
Just before you are ready to serve,fold the crayfish bits into the tomato mixture.
3
Halve the avocado, remove pit,scoop out some of the pulp and place spoons of the crayfish mixture inside. Serve some of the leftover avocado on the side.
