1 bunch endive, roughly chopped
1 bunch watercress, roughly chopped
1 bunch chives, roughy chopped
½ red onion, thinly sliced
3 small ox heart tomatoes, cut into large dice
1 cup peas, blanched
600g cooked prawns, cleaned
1 cup whole egg mayonnaise
1 tbsp champagne vinegar
Juice of 1 lime
Juice of 1 lemon
2 tbsp American mustard
To make the dressing, whisk together all ingredients in a bowl until combined. Set aside.
To make the salad, spoon out large chunks of avocado into a large bowl. Add the chopped endive, watercress, chives, onion, tomato, peas and season with salt and pepper. Toss gently.
Add half the dressing to the salad and toss together until everything is lightly coated. Arrange the salad on a serving platter, top with the cooked prawns, then pour the remaining dressing over the top.