If shrimp are frozen, thaw in cold water and pat dry. If raw and uncooked, bring a pot of salted water to a boil, add shrimp and cook 1–3 minutes until opaque and firm; drain and immediately plunge into ice water to stop cooking. Pat dry and keep warm or chill depending on desired serving temperature.

Prepare vegetables

Wash and thoroughly spin or pat dry the mixed salad greens. Halve the cherry tomatoes. Peel (if desired) and thinly slice the cucumber into half-moons. Thinly slice the red onion and soak in cold water for 5 minutes if you want milder onion flavor, then drain. Dice the avocado and toss lightly with a squeeze of lemon to prevent browning.

Assemble salad

In a large salad bowl, combine the mixed greens, halved tomatoes, cucumber slices, red onion, and chopped parsley. Add the cooked shrimp and diced avocado. If using hard-boiled eggs, quarter them and nestle on top. Gently toss to distribute ingredients but avoid smashing the avocado and eggs.

Dressing

In a small bowl or jar, combine the lemon juice, minced garlic, Dijon mustard, and honey. Whisk or shake to combine. Slowly drizzle in the extra-virgin olive oil while whisking to emulsify. Season with salt, freshly ground black pepper, and red pepper flakes if using. Taste and adjust seasoning (add more lemon for brightness, more honey for sweetness, or more salt/pepper to taste).

Dress the salad just before serving: pour about half the dressing over the salad and gently toss to coat. Add more dressing as needed, serving any extra on the side. Arrange shrimp and eggs attractively on top if desired and sprinkle with additional chopped parsley.

Serve immediately: transfer to individual plates or serve family-style. Leftover dressed salad can become soggy; store undressed components and dressing separately in the refrigerator for up to 2 days (shrimp 1–2 days).