Pat the shrimp dry with a paper towel.

Season with salt and black pepper.

Heat 1 tablespoon of olive oil in a skillet over medium heat.

Cook shrimp for 2–3 minutes per side, or until pink and opaque.

Remove from heat and let cool slightly.

Pro Tip: Avoid overcooking shrimp to keep them tender and juicy.

Wash and chop mixed greens.

Halve cherry tomatoes and dice cucumber.

Slice red onion thinly.

Dice avocado just before assembling to prevent browning.

Expert Insight: Using ripe avocados ensures a creamy texture that complements the shrimp beautifully.

In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, oregano, garlic, salt, and pepper.

Adjust seasoning to taste — more lemon for brightness, more garlic for depth.

Pro Tip: A little honey or maple syrup can balance acidity if desired.

In a large mixing bowl, combine salad greens, cherry tomatoes, cucumber, red onion, olives, and avocado.

Add cooked shrimp on top.

Pour dressing over the salad and toss gently to combine.

Sprinkle crumbled feta cheese over the top, if using.

Serve immediately or refrigerate for 10–15 minutes to allow flavors to meld.