Prawn cocktail salad | Women's Weekly Food

Ingredients

• 2 teaspoons finely grated lemon rind
• ½ cup (125ml) lemon juice
• ⅓ cup (80ml) extra virgin olive oil
• ¼ cup chopped chives
• 3kg cooked large king prawns
• 4 baby cos or gem lettuces (720g), cut into wedges
• 4 small avocados (800g), cut into wedges
• micro herbs, to serve (optional)
• Cocktail sauce
• 1 cup (240g) crème fraîche
• ⅔ cup (200g) whole-egg mayonnaise
• 1½ tablespoons tomato sauce
• 2 teaspoons lemon juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Tabasco
• ½ teaspoon sweet paprika