In a pot of boiling salted water, cook the shrimp for about 2-3 minutes until they turn pink and opaque. Drain and set aside to cool.

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

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

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

Transfer the salad to a serving platter and enjoy immediately.