Seafood salad with vanilla mayonnaise

170 g cooked shrimp

170 g crabmeat

100 g boiled octopus

170 g cherry tomatoes

50 g green onions

100 g celery

10 g pecans

120 g Provence Mayonnaise
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1 h. l. mustard

1 h. l. Vanilla extract

lettuce

Mix the mayonnaise, mustard and vanilla, chopped seafood and herbs, pour the vanilla mayonnaise and leave for a few hours in the refrigerator. Garnish with nuts, tomatoes and lettuce.