This super salad is made with avocado and prawns and topped with a tarragon dressing and lemon crumbs.
Heat 1 tbsp olive oil in a frying pan, add the breadcrumbs and cook, stirring, until golden brown. Tip into a bowl, season and stir through the lemon zest.
In a separate bowl make the dressing: mix together the mustard, 2 tsp lemon juice, remaining olive oil, tarragon and some seasoning
Divide the salad leaves, spring onions and avocado slices between plates, or arrange on a serving platter. Toss the prawns with a little of the dressing and place on top. Drizzle over the remaining dressing and scatter with lemon crumbs.
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