In a pot of boiling salted water, cook the shrimp for 2-3 minutes until pink and opaque. Drain and cool.

In a mixing bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper.

In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and avocado. Add the cooled shrimp.

Drizzle the dressing over the salad and toss gently to combine.

Transfer the salad to a serving platter and enjoy immediately.