Wash the salad greens thoroughly and set aside.

Mix 2 tbsp avocado oil, 1 tbsp balsamic vinegar, 1 tbsp sweet chili sauce, 1 tsp lemon juice, a pinch of salt, and pepper to create the salad pasta sauce.

Heat a pan with a little oil and cook the thawed shrimp with a pinch of salt and pepper.

Boil the pasta according to package instructions. Fusilli is recommended, but you can choose your preferred type.

Combine the drained salad greens, cooked pasta, and shrimp in a bowl.