Heat olive oil in a skillet, cook shrimp for 2–3 minutes per side until pink and fully cooked.

Season shrimp with salt and pepper, then set aside to cool slightly.

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

In a small bowl, whisk Greek yogurt, lemon juice, and Dijon mustard to make dressing.

Add shrimp to salad, drizzle dressing, then toss gently to combine.

Serve immediately for best freshness and texture.