1 lime, finely zested and juiced (you need 2 tbsp.)
1 tsp clear honey
3 tbsp. extra-virgin olive oil, plus extra for greasing
5g fresh chives
2 Sweet Gem lettuce, trimmed and roughly chopped
2 large ripe avocados, roughly chopped
2x150g packs Tesco Finest cooked and peeled black tiger prawns
Whisk together the clementine juice, crème fraîche, lime zest and juice, honey, oil, and chives in a small bowl. Season to taste.
The remaining 6 clementine's should be peeled and sliced into 6mm circles. With the lettuce, avocado, and prawns, divide among serving plates or glasses. To serve, drizzle the dressing over the salad and garnish with the clementine zest.