Shrimp Salad - cooking recipe

Ingredients

1 head lettuce, leaves separated
8.75 oz sugar snap peas, trimmed, blanched
1 None cucumber, sliced
1 None avocado, diced
4 None radishes, sliced
1 1/2 lb cooked shrimp, peeled, deveined, tails intact
1/4 cup fresh mint leaves
1 None spring onion, finely sliced
1/4 cup extra virgin olive oil
1/4 cup white balsamic vinegar

Preparation

Arrange lettuce on a large platter. Top with sugar snap peas, cucumber, avocado, radishes and shrimp. Sprinkle mint and spring onion over top.
Whisk together olive oil and vinegar. Season. Drizzle over salad just before serving.