Peel crawfish except for the tail end. Rinse strawberries, cut in half. Grate zest from half of the lemons, squeeze all lemons. Cut avocado in half, remove pit. Cut flesh into fine slices, drizzle with juice of one lemon. Rinse basil, shake dry. Pluck off the small leaves, chop the rest.
Mix vinegar, oil, salt and pepper to make dressing. Gently mix strawberries, avocado and chopped basil, arrange in dessert glasses, top with crawfish. Pour dressing over top.
Stir yogurt through with lemon zest and remaining juice of one lemon, season with salt and pepper. A large blob on each cocktail form. Garnish with basil leaves.
Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!