English Girl's Prawn/Crab/Egg Salad

Why English girl? Well I kind of have an idea about what the Brits enjoy considering my roots. This uber simple salad is just that....simple and yet one more cool no fuss salad for a hot summer day.

Pile some organic fancy green lettuce on a pretty luncheon plate. Mix up 2 cups of prawns or shrimp, chop up some 2 cups of fake crab, 4 hard boiled eggs, 2 green onion, 1/4 cup of chopped up fresh tarragon, juice of 2 lemons, and 1 cup of miracle whip. Obviously this amount will make several salads, but you can keep it in the fridge throughout the week to enjoy mid afternoon when you get a little hungry. Add a little Kosher salt - I used pink Hawaiian salt, pepper and lemon wedges. P.S. You could if you like add a little seafood sauce to the mix. Nice with a little glass of white. P.S.S. What tastes even more amazing is when you don't add the eggs right away, and refrigerate this salad over night to allow the flavours to mingle. Add a slice of lemon to the salad and put away until the next day. Then boil up your eggs and when still warm slice up and add to the cold salad and mix up and serve. The warm eggs and the cold salad are heavenly. XO