1bag butter leaf lettuceor other "soft" lettuce - I wash mine even when it's bagged, better safe than sorry I say
½of an English cucumberpeeled with the flesh diced into a ¼ inch dice, seeds tossed into the compost
1avocadocut into quarters, peeled then each quarter sliced into bite-sized pieces
¼ to ⅓poundsmall cooked shrimpusually called cocktail or salad shrimp ~ found at your fish stand
For the Dressing
2tablespoonwhite balsamic or champagne vinegarso very mild, if you can't find or don't have these, I would substitute fresh lemon juice, add a pinch of sugar to round it out
1tablespoonminced fresh tarragon
1tablespoonminced fresh basil
½teaspoonminced fresh thyme
salt and pepperto your taste
¼ to ⅓cupgood quality extra virgin olive oilwhen you are adding the olive oil, taste after ¼ cup if it seems too acidic then add some more until you like the balance of vinegar to oil
In a large mixing bowl, combine the vinegar with the mustard. Whisk well, then add the herbs along with some salt and pepper. Slowly whisk in the oil, checking about ¼ cup in for acidity, and whisk until well emulsified. Once the dressing is made, pour most of it into another bowl, leaving just a coating in the large bowl.
To the large bowl, add the lettuce, cucumber, and green onions. Toss well, adding a bit more dressing, if necessary (you want the lettuce JUST coated with dressing).
Place the "salad" onto plates, then top with the 3 avocado slices (nicely fanned if you please); then spoon the shrimps over the top. Spoon or drizzle with the remaining dressing and serve.