Lay the washed salad leaves on the centre of a plate.
Follow the Birds Eye Green Cuisine Chicken-less Southern Fried Strips cooking instructions on the back of the pack.
Slice the avocado into thin slices and place on the salad leaves towards the centre.
Quarter the cherry tomatoes and place around the edge of the salad leaves.
To make the salad dressing: In a bowl mix together the Dijon Mustard, crème Fraiche, white wine vinegar and seasoning.
Take the cooked Green Cuisine Chicken-less Southern Fired Strips off the heat and place on top of the avocado.
Drizzle the salad dressing over the top and serve.