Prepare the shrimp

• If using pre-cooked shrimp, thaw and pat dry with a paper towel. If cooking raw shrimp, heat a skillet over medium-high heat and add 1 tablespoon of olive oil. Season shrimp with salt and pepper, then cook for 2-3 minutes per side until they are pink and opaque. Remove from heat and allow to cool. Once cooled, cut into bite-sized pieces.

Prepare the vegetables

• Slice the avocados in half, remove the pit, and scoop the flesh into cubes. Slice the cucumber and cut it into thin half-moons. Halve the cherry tomatoes and thinly slice the red onion. Chop the cilantro or parsley.

Make the dressing

• In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lime juice, 1 clove minced garlic, salt, and pepper. Adjust seasoning to taste, adding more lime juice or salt if necessary.

Assemble the salad

• In a large mixing bowl, combine the mixed greens, cucumber, cherry tomatoes, red onion, and avocado. Add the cooled shrimp and chopped cilantro or parsley.

Add the dressing

• Drizzle the prepared dressing over the salad and toss gently to coat all ingredients evenly.

Serve immediately

• Divide the salad into serving bowls and garnish with optional add-ins like crumbled feta, olives, or corn if desired. Enjoy!