I often tell my clients that if you start with high-quality ingredients, you hardly need to do anything to them to make them taste world-class. This salad is the perfect example. When you hit a fresh shrimp with high heat, the sugars in the meat caramelize almost instantly. That little sizzle in the pan is the sound of flavor being built.

I love the contrast here. You have the crunch of the spring greens, the pop of acid from the lemon, and that indulgent, buttery texture of avocado. It is a dish that leaves you feeling satisfied and energized, not weighed down or sluggish. It has become my go-to "reset" meal after a busy week of travel or heavier eating.

Keep things simple, but keep them fresh. The quality of your olive oil and the ripeness of your avocado will make or break this dish.

• 1 lb large shrimp: Look for wild-caught if possible; they hold their shape beautifully on the grill. Peeled and deveined, tail-on for presentation.
• 2 ripe avocados: They should yield slightly to gentle pressure. If they are rock hard, leave them on the counter for a day.
• 6 cups mixed spring greens: A mix of arugula and spinach provides both peppery notes and mild earthiness.
• 1/2 cup cherry tomatoes: Look for the ones that look like they just came off the vine.
• 2 tbsp extra virgin olive oil: Use a cold-pressed, high-quality oil for the dressing.
• 1 tbsp fresh lemon juice: Always squeeze your own. The bottled stuff just cannot compete with that bright, citrus zing.
• 1 tsp Dijon mustard: This acts as our emulsifier to keep the dressing creamy.
• Sea salt and freshly cracked black pepper: Essential for rounding out the flavors.

1. Prepare the Shrimp: Pat your shrimp thoroughly dry with a paper towel. Moisture is the enemy of a good sear. Toss them in a small bowl with a teaspoon of olive oil, salt, and pepper.
2. The Sear: Get your grill pan or cast-iron skillet smoking hot over medium-high heat. Place the shrimp in a single layer. You want to hear that aggressive sizzle immediately. Let them develop a beautiful golden crust before flipping once.
3. Whisk the Dressing: While the shrimp cool slightly, combine your olive oil, lemon juice, Dijon, a pinch of salt, and a generous grind of black pepper in a small jar. Give it a vigorous shake until it looks cloudy and thick.
4. Assemble: Place your greens in a large bowl. Drizzle half the dressing over the greens and toss gently. Divide the salad onto plates. Top with the warm, charred shrimp and carefully fold in the avocado wedges so they remain intact. Finish with the remaining dressing over the top.

You can easily prep the components ahead of time to make your lunch hour effortless. Keep the greens in an airtight container with a dry paper towel to soak up excess moisture, which keeps them crisp for days. Store the dressing in a separate mason jar.

If you want to cook the shrimp in advance, store them in a glass container. They will stay fresh for 2 days in the fridge. Note that reheated shrimp can get rubbery, so I highly recommend eating them cold or at room temperature if you are prepping ahead. Just pull them out of the fridge 15 minutes before serving to take the chill off.