Nordic shrimp salad - Le Coup de Grâce

Ingredients

• 2 tablespoons mayonnaise
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice
• 3 pinches Provence herbs
• Salt and pepper from the mill
• 400 g cooked nordic shrimps (sizes 125-175), thawed, rinsed and drained
• 1 tub (250 g) cherry tomatoes, halved
• 1 cup arugula
• 2 tablespoons finely chopped red onions
• 1 ripe but firm avocado, sliced
• 1 celery stalk, thinly sliced