# Wash the little gem salad leaves and pat dry on a clean cloth.
# Finely shred with a knife and place in the bottom of four martini glasses.
Vinaigrette
# You will need a large bowl and a whisk. Place the wholegrain mustard and vinegar in the bowl with the lime zest, juice and honey.
# Mix in the chopped shallot.
# Add the olive oil slowly mixing all the time.
# Add the vegetable oil in the same way, then add the chopped coriander leaves.
# Check if any salt or pepper is needed.
# Place on one side for later use.
Filling
# Place the cooked tiger prawns, cooked crayfish and the crab meat from the dressed crabs in a bowl and bind with some of the vinaigrette.
# Peel the avocados and dice into cubes, add to the mix.
# Spoon into the four martini glasses and serve with the cherry tomatoes sliced on the side, some sprigs of coriander and slices of limes.
