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

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

In a large mixing bowl, combine mixed greens, cherry tomatoes, cucumber, and avocado.

Add the cooled shrimp and drizzle with the dressing. Toss gently to combine.

Divide the salad among plates and serve immediately.