1. Prepare the shrimp: If using raw shrimp, clean and devein them if necessary. Boil in salted water for 3–4 minutes until pink and opaque. Alternatively, sauté in olive oil with garlic powder and salt for added flavor. If using frozen cooked shrimp, defrost them under cold running water, then pat dry with a paper towel. Chill shrimp in the refrigerator for 5–10 minutes.

2. Slice and prepare vegetables: Wash all produce thoroughly. Slice or dice cucumbers into bite-sized pieces, removing seeds if necessary. Halve cherry tomatoes, slice red onion thinly (soak in cold water to reduce pungency if needed), and dice avocado just before serving to prevent browning.

3. Prepare the dressing: Whisk together your chosen dressing. For a creamy option, mix mayonnaise, sour cream, Dijon mustard, dill, and lemon juice. For a lemon vinaigrette, combine olive oil, honey, Dijon mustard, lemon juice, salt, and pepper. For a spicy dressing, mix lemon juice, cumin, Sriracha, olive oil, mint, salt, and black pepper.

4. Combine ingredients: In a large salad bowl, add the cucumbers, tomatoes, red onion, and avocado. Gently toss in the chilled shrimp, ensuring the delicate avocado pieces remain intact.

5. Dress the salad: Gradually pour your prepared dressing over the salad, tossing gently with each addition to evenly coat the ingredients without overloading them.

6. Garnish and serve: Top the salad with fresh herbs, such as chopped parsley, dill, or mint. Add a sprinkle of hot pepper flakes for some spice if desired. Serve immediately or chill for 10–15 minutes for enhanced flavor.

7. Optional step for serving: Pair the salad with light sides such as crusty bread or serve alongside complementary seafood or poultry dishes for a complete meal.