Take...

300g thawed cooked prawns (I use raw prawns sautéed in butter and crushed garlic – but that’s me)
2 avocados, peeled, halved and cut into slices
1 lettuce,

For the dressing, combine, then refrigerate until required

1/3 cup fresh chives, chopped
½ cup fresh parsley, chopped
50g anchovies, minced
½ cup cream
2 cloves garlic, crushed (unless you’ve followed my lead and sautéed the prawns in garlic. Then you probably don’t need them in the dressing as well)
2 tablespoonfuls apple vinegar
1 teaspoonful Dijon mustard
1 teaspoonful Worcestershire sauce
1 tablespoonful lemon juice
½ cup cream
1-cup mayonnaise
pepper, freshly ground, to taste

then...

1 Find a suitably sized salad bowl and toss the prawns with the lettuce (washed, dried and reduced to salad sized pieces). Refrigerate.

2 Just before serving add the avocado pieces, and toss with half the prepared dressing