Shrimp and Tomato Summer Salad

The weather is heating up and it's around this time that I start eating lots more salad.  This one features lots of my favorite ingredients. 

2 Tbsp olive oil
2 Tbsp red wine vinegar
3/4 tsp salt
1/4 tsp coarsely ground black pepper
1/2 cup loosely packed fresh parsley leaves, chopped

1 cup baby spinach
1 lb cooked shelled and deveined large shrimp
2 1/2 lbs ripe tomatoes, cut into 1" pieces
4 small cucumbers, cut lengthwise into quarters and then crosswise into 1" pieces
1 small red onion, cut into thin slices
2 avocados, peeled and cut into 1" pieces
2 oz of your favorite cheese

In a serving bowl, with wire whisk, mix oil, vinegar, salt, and pepper until blended; stir in parsley and spinach.  Add shrimp, tomatoes, cucumber, onion and avocado to dressing in bowl; stir to combine.  Sprinkle salad with cheese and serve at room temperature or cover and refrigerate to serve later.