Bring the shrimp to room temperature for 10–15 minutes if they're straight from the fridge. Cold shrimp mute flavor and make the salad less cohesive; letting them warm slightly brings out their natural sweetness and improves texture.

Segment the orange (supreme it): Using a sharp paring knife, slice off both ends of the orange so it sits flat, cut away the peel and pith, then slice between membranes to release individual segments. Save any juice that spills — you can whisk it into the dressing for extra brightness. Supreming gives clean citrus pieces that won’t make the salad soggy.

Thinly slice the 1/4 red onion across the grain into very fine half-moons. If you want a milder onion flavor, briefly soak the slices in cold water for 5 minutes, then drain and pat dry; this reduces the sharp raw-bite without removing the onion’s sweet aromatics.

Halve, pit and slice the avocado: cut lengthwise around the pit, twist halves apart, remove the pit with a spoon or careful tap-and-twist of the knife, then score the flesh in a crosshatch pattern and scoop out with a spoon so you have even slices. Work gently — avocado bruises easily; leave the skin on until the last moment if prepping ahead to minimize browning.

Dry the shrimp thoroughly with paper towels. Patting them dry removes surface moisture so the vinaigrette adheres better and prevents a watery salad. If you like the contrast of warm shrimp, briefly warm them in a dry skillet over medium heat for 1–2 minutes just to take the chill off — don’t overcook cooked shrimp or they’ll become rubbery.

Make the dressing: in a small bowl whisk together 2 tbsp extra-virgin olive oil, 1 tbsp white wine vinegar, a reserved tablespoon of orange juice (if you saved it), 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper until combined and slightly emulsified. Whisking blends oil and vinegar into a silky dressing that clings to the shrimp and greens; the orange juice rounds the acidity with natural sweetness.

Assemble the salad on two chilled plates: divide 2 cups mixed greens onto each plate, scatter half the red onion and half the orange segments over the greens, then arrange avocado slices and shrimp on top. Layering ingredients rather than tossing immediately keeps textures distinct and makes the plating look restaurant-polished.

Dress just before serving: drizzle half the dressing over each plate (you may not need all of it) and gently toss a few times on the plate or in a large bowl—tossing helps coat leaves evenly without bruising them. Taste and adjust seasoning with a tiny pinch more salt or pepper if needed.

Finish and serve: if you like a little extra brightness, grate a tiny bit of orange zest over each salad. Serve immediately so the avocado stays fresh and the greens remain crisp.