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Grilled shrimp on a mixed green salad is the lunch that keeps you light and focused through the afternoon. Protein from the shrimp, volume from the greens.
Pat the shrimp dry with paper towels, then toss with 0.5 tsp olive oil, a pinch of salt, and pepper.
Preheat a grill pan over medium-high heat until hot. Grill the shrimp for 2 minutes per side, just until they turn pink and opaque. Avoid overcooking to preserve juiciness.
In a large bowl, combine mixed greens, cherry tomatoes, sliced cucumber, and avocado.
Whisk together 1 tbsp olive oil, lemon juice, dijon mustard, honey, minced garlic, and remaining salt and pepper in a small bowl to create the dressing.
Assemble the salad on plates, top evenly with hot grilled shrimp, and drizzle with dressing just before serving. Serve immediately for optimal shrimp texture and greens crispness.
