Avocado and Prawn/Shrimp Salad

• 12 head iceberg lettuce (leaves trimmed)
• 12 head frisee lettuce (leaves trimmed)
• 12 cup fresh chervil (sprigs)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 lemon (cut into wedges to serve)
• 2 avocados
• 900 g prawns (about 20 medium cooked peeled deveined tails intact)
• 12 cup mayonnaise (whole egg 150 grams)
• 1 tablespoon tomato paste
• 1 tablespoon lemon juice
• 2 tablespoons Worcestershire sauce
• 1 teaspoon Dijon mustard

1. Place iceberg lettuce leaves in a large bowl and roughly chop frisee into smaller lengths and add to bowl.
2. Mix chervil, oil and lemon juice, season to taste and then add to lettuces and toss to combine.
3. Divide between serving bowls.
4. THOUSAND ISLAND DRESSING - combine all thousand island dressing ingreadients and season to taste and set aside.
5. Cut avaocadoes in half and remove stones and using a large spoon to scoop out flesh and then slice lengthways.
6. Place avocado and prawns on lettuces and season with pepper and serve with lemon wedges and dressing on the side.

frisee lettuce, fresh chervil, olive oil, lemon juice, lemon, avocados, mayonnaise, tomato paste, lemon juice, worcestershire sauce, mustard

Taken from www.food.com/recipe/avocado-and-prawn-shrimp-salad-441912 (may not work)