Smoked Salmon, Avocado and King Prawn Salad

Lemon Chive Vinaigrette

• 60 g extra virgin olive oil
• 40 g freshly squeezed lemon juice
• 3 - 4 fresh chives, chopped (5 mm)
• 1 Tbsp white wine vinegar
• 1 Tbsp Dijon mustard
• 1 pinch caster sugar
• 1 pinch fine sea salt

Avocado Cream

• 2 ripe avocados (approx. 330 g), cut in pieces (2 cm)
• 50 g mayonnaise
• 50 g crème fraîche
• 40 g water
• 20 g freshly squeezed lemon juice
• 2 pinches fine sea salt
• 2 pinches ground black pepper

Assembly

• 150 g mixed salad leaves
• 200 g smoked salmon
• 220 g cooked, peeled prawns, large
• 1 Tbsp fresh chives, chopped (5 mm)