Remove the head and intestinal vein from the prawn and peel off the shell leaving the tail intact.
Wash and dry the salad greens and herbs and toss them together in a bowl.
Blanch the snow peas in boiling water for 30 seconds then drain the water and plunge the snow peas into a bowl of ice-cold water. This will help to retain their fresh vibrant colour. Blot them dry with kitchen paper and set aside.
Combine the olive oil, lime juice and Dijon together and season with salt and pepper.
Toss the dressing through the salad green adding the snow peas to the bowl at the same time.
Arrange the greens on a platter and top with the prawns and lychees.