In a medium-sized skillet, heat 1 tablespoon of olive oil over medium heat. Add the peeled and deveined shrimp, season with salt and pepper, and cook for 2-3 minutes on each side until they turn pink and opaque. Remove from heat and let them cool slightly.

In a large bowl, combine the diced avocado, halved cherry tomatoes, diced cucumber, red onion, and mixed greens. Toss these ingredients gently to avoid mashing the avocado.

In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, salt, and pepper to taste.

Once the shrimp have cooled, add them to the mixed bowl of ingredients. Drizzle the dressing over the salad and toss gently to combine, ensuring everything is well coated.

Transfer the salad to a serving dish, sprinkle with fresh parsley, and enjoy immediately!