If using raw shrimp, bring a pot of salted water to a boil. Add the shrimp and cook for about 2-3 minutes until they turn pink and opaque. Drain and place in ice water to stop cooking. If using pre-cooked shrimp, skip this step.

Cut the avocado in half, remove the pit, and scoop the flesh out with a spoon. Dice the avocado into bite-sized pieces.

Wash the cherry tomatoes and slice them in half. Peel and thinly slice the red onion.

In a large salad bowl, add the mesclun greens as the base. Gently fold in the diced avocado, halved cherry tomatoes, and sliced red onion.

Add the cooked shrimp, ensuring they are evenly distributed throughout the salad.

In a small bowl, combine olive oil and lemon juice. Add salt and pepper to taste, and whisk until well combined.

Drizzle the dressing over the salad and toss gently to combine, being careful not to mash the avocado.

Garnish with fresh herbs and serve immediately.